"Actually Jackie, sugar is a very very common ingredient when cooking greens. It was common in my family and many other families I know of. It doesn't make the greens sweet in the sense of candy sweet. It is simply just enough sugar to take the bitterness out. This is especially done when older, much larger leaves are used or when serving to peo"

"Great soup, however save yourself some time and make this dish more traditional by skipping the browning of the meatballs. After broth comes to a simmer, simple drop the balls in a few at a time and do not stir until they float to the top. Simmer an additional five minutes, add your greens and other fresh herbs and simmer a few minutes more. This results in soft, delectable clouds of deliciousness, do not be afraid of the light color; the meat's juices will be extracted into the broth. One other tip, mix your meat mixture gently with a fork instead of your hands before shaping the balls to keep them super tender.