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Escarole Soup
March 19, 2011

Very good! I happened to have venison sausage so I made it with that. If I was using Italian pork sausage I probably would have omitted the olive oil. Followed directions pretty much to a tee, except added garlic to the sausage as well as some dried red pepper flakes, black pepper, oregano, and parsley. Added a little extra broth because I threw in pasta near the end. Definitely follow Melanie's instructions about making small meatballs out of the sausage.

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