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Dandelion Soup

12 cups (3 qts.) sparerib stock (from parboiled spareribs)
2 onions
6 carrots (and any leftover vegetables in refrigerator)
Fresh parsley
1 head cabbage
4 cups parboiled dandelions
1 lb. Italian sausage (hot or mild, according to taste)
1/2 lb. ground beef
4 slices bread
Garlic salt
Pepper
Parsley
Grated Romano or Parmesan cheese

Prepare sparerib stock by parboiling spareribs, then setting the
liquid in the refrigerator overnight. Skim off the grease the next
day. Into 12 cups of sparerib stock, add the onions, carrots,
parsley, cabbage (which counters the bitterness of the dandelion),
dandelion greens, and the sausage, chopped thinly. Bring to a boil
and cook over medium heat for 45 minutes.

While the above is cooking, mix ground beef with 4 slices of crumbled
bread, and season with garlic salt, pepper, parsley, and cheese.
Form into tiny balls.

After the vegetables and sausage have cooked 45 minutes, add the
tiny meatballs and all leftover, precooked vegetables; cook for 15
minutes longer, or until the meatballs are done. Let stand 10
minutes before serving.

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