Italian Wedding Soup

• 1 pound lean ground beef
• 1 egg (or 2 egg whites)
• 1/2-cup fresh bread crumbs
• 3 tbsp. grated Parmesan or Romano cheese
• 2 tbsp. grated onion
• 1/2-1 tsp. salt
• 1/4 tsp. pepper
• 6 cups chicken broth
• 2/3 cup of riso (tiny pasta shaped like grains of rice)
• 1 cup cut-up baby bok choy (or escarole or spinach)

1. Combine first 7 ingredients and form into TINY meatballs, about 1 cm, or 1/2 inch in diameter. Bring to a slow boil in a 3-quart (liter) pan, the 6 cups of well-seasoned chicken broth. (I use three 14-oz. cans of broth, and season with onion powder, garlic powder, celery salt, salt and pepper to taste. Of course, you could also start with a homemade broth.)
2. Add the meatballs, and cook for a few minutes until done. Remove the meatballs with a slotted spoon.
3. Add the riso and cook till almost done, about 5 minutes.
4. Add the cut up bok choy or escarole. (I use bok choy and add the cut-up white part a couple of minutes early. Then I add the cut-up green part for just a minute or two until it wilts.)
5. Add the meatballs back to the soup pot; heat and serve.

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

Taken from www.epicurious.com/recipes/member/views/italian-wedding-soup-1202173 (may not work)