ITALIAN WEDDING SOUP

Broth:

3 or 4 qt. chicken stock
(canned or homemade)
1 c. diced onions
1 c. diced celery

Bring chicken stock to simmer; add onions and celery.
While stock is simmering, make the meat balls.

Meatballs:
1 1/2 lb. ground beef or
turkey or veal or
combination
1/2 c. Italian bread crumbs
1/4 c. chopped parsley
1 egg
1/2 c. Parmesan cheese
milk, salt and pepper to taste
large head of escarole or
curly endive or spinach
Mix all the ingredients together: ground meat, bread
crumbs, parsley, egg, cheese and a little milk to bind togeth-
er. Form tiny meatballs and drop directly into simmering
broth. While the meatballs are cooking, bring a gallon of
water to boil and partially cook the 3/4 to 1 pound acini de
pepe. Drain and set aside. While the macaroni is cooking,
chop the escarole fine and add to meatballs in the soup. Let
simmer a few minutes and add the acini de pepe. This can be
cooked a few minutes longer to finish cooking the macaroni; do
not overcook.