Escarole Soup

Saute one leek in 2 tbsp butter or a combination of oil and butter until soft.

Wash ecarole in several changes of water, drain and cut into ribbons.

Add to leeks and saute until soft. Add 1/2 cup fat free chicken broth and cook covered until tender, probably about 40 minutes.

Form 1 lb. lean ground beef mixed with 2/3 cup Italian bread crumbs, one egg, ground black pepper and 1/3 cup parmesan cheese into 1-inch balls.

Add meat balls with 1/2 teaspoons salt and 3 cups of chicken broth to escarole.

Before serving add 1/2 cup arborio rice and simmer for 15 minutes.