Modern Version - Italian Wedding Soup

• 1 lb. Lean ground beef
• 1/2 - 1 tsp. salt
• 1 egg or 2 egg whites
• 1/4 tsp. pepper
• 1/2 c. fresh bread crumbs
• 6 cups chicken broth
• 3 Tbsp. Grated Parmesan or Romano cheese
• 2/3 c. riso (tiny pasta shaped like rice)
• 2 Tbsp. Grated onion
• 1 c. cut up baby bok choy, or escarole or spinach

1. Combine first 7 ingredients and form into TINY meatballs, about 1/2 inch in diameter.
2. Bring the 6 cups of well-seasoned chicken broth to a slow boil in a 3-qt.
3. Pan.
4. (Can use three 14 oz. cans broth and season with onion powder, garlic powder, celery salt, salt & pepper to taste.)
5. Add meatballs and cook until done. Remove meatballs with slotted spoon.
6. Add the riso (pasta) and cook till almost done, about 5 min.
7. Add the cut up bok choy, escarole, or spinach.
8. If using bok choy, add the cut up white part a couple minutes earlier; then add the cut up green part for just a minute or two until wilted.
9. Add the meatballs back to the soup pot, heat and serve.
10. You can add 1 - 2 Tbsp more of grated cheese to the finished soup.
11. It is the secret to the flavor.

ground beef, salt, egg, pepper, bread crumbs, chicken broth, parmesan, riso, onion, choy

Taken from www.cookbooks.com/Recipe-Details.aspx?id=126627 (may not work)