Italian Wedding Soup

by Debara Valeri

2 oz. onions, medium dice
2 oz. celery, medium dice
32 oz. chicken stock
Escarole (clean and trimmed)

Meatballs:
(1 lb. ground beef, mix with ½ cup plain dry bread crumbs with 3 Tbsp. of parsley and water to moisten). Add this to beef, along with 1 egg, 1/3 – ½ cup cheese (Romano or Parmesan), 2 tsp. salt and pepper.

Egg/Cheese Mixture:
Blend 2-3 eggs together and mix in about ¼ grated Romano or Parmesan

Sauté onions and celery in oil. Add broth. Bring to boil. Form bite sized meatballs and drop into the soup. When they are cooked through. Add escarole. Bring to a gentle boil. While slowly stirring, add the egg/cheese mixture. Serve. (Makes 5 servings)