Recipe: Italian Wedding Soup (another version)

Italian Wedding Soup II
Soup from Abruzzo and features the meatballs traditional to that part of Italy. It's a pretty soup, and very substantial with all those meatballs. The torn escarole floats on the broth, enriched by the meat and molten cheese. Flavorful yet subtle. Serve hot to 6 people. (For nonbridal occasions, it can be a proper meal for 4.)

1/2 pound ground veal
1/2 pound ground sirloin beef
1 egg, slightly beaten
1/2 cup fresh bread crumbs
1/4 cup minced parsley
1/2 cup Romano cheese, grated finely
pinch nutmeg
salt and pepper to taste
4 cups excellent chicken stock
2 cups escarole, washed and torn into little pieces
Garnish: 1/4 cup grated Romano cheese

Preheat the oven to 350 degrees F. Mix the veal, sirloin, egg, bread crumbs, parsley, 1/2 cup grated cheese, salt, and pepper until uniform, but don't overwork. Form into small meatballs (like really big marbles)--about 50 of them--arrange on a baking sheet, and cook at 350 degrees for about 30 minutes. They should still be tender, not too brown. Drain off the fat and let them drain on paper towels. When ready to serve, bring the stock to a boil in a large pot. Add the torn escarole, cover, and boil for 5 minutes. Add the meatballs, reduce heat, and bring to a simmer. Let simmer for a few minutes, then stir in the remaining 1/4 cup grated cheese. Serve immediately--sprinkling with more cheese, if you like.