Escarole Meatball Soup
["3/4 lb. hamburg", "46 oz. broth (1/2 chicken, 1/2 beef)", "2 to 3 carrots, diced", "2 stalks celery, diced", "5 1/2 oz. low sodium V-8", "2 Tbsp. olive oil", "1/2 tsp. garlic powder", "1/2 tsp. pepper", "1/2 tsp. salt", "1 tsp. oregano", "1 c. soup macaroni, cooked", "1 large bunch escarole, cooked", "1 medium onion, diced", "1/4 c. Romano cheese (optional)"]
["Mix hamburg, garlic powder, salt, pepper and oregano.", "Roll into meatballs the size of a nickel.", "Brown lightly in oil; discard oil.", "In a 5-quart pot, pour beef broth, carrots, celery, onion, V-8 and meatballs.", "Cook over medium-low heat for 1 1/2 hours.", "About 15 minutes before soup is ready, add escarole and Romano cheese.", "Add macaroni to each bowl when serving.", "This will prevent starch build-up in leftover soup.", "Makes 6 servings as a meal.", "Serve with a hard crusted bread."]
["hamburg", "broth", "carrots", "stalks celery", "olive oil", "garlic powder", "pepper", "salt", "oregano", "soup macaroni", "onion", "Romano cheese"]