Meatball Escarole Soup

Clean escarole. Shred into bite sized pieces. Set aside.

Prepare meatballs: Mix together ground beef, garlic, parmigiano, bread crumbs, parsley, and salt. Break in egg. Mix well. Shape into meatballs the size of marbles. Use a delicate touch when rolling. Too much pressure packs the meat. Set aside.

Combine chicken broth and escarole and bring to a boil. The escarole will cook down. When soup is boiling and escarole has wilted, drop in meatballs one at a time. When all meatballs have been added, stir gently to combine ingredients.

Reduce heat, cover and cook until meatballs are done, about 5 to 10 minutes, depending on size. Serve with exuberant spoonfuls of grated parmigiano cheese.