• 1/2 lb. ground veal
• 1/2 lb. ground sirloin
• 1 large egg
• 1 1/2 cup grated Parmesan or Romano cheese
• 1/2 cups bread crumbs
• Salt and pepper
• 2 tablespoons finely chopped fresh parsley
• 8 cups homemade chicken broth
• 1 small head of escarole, washed, trimmed and chopped (spinach may be substituted)

Heat the broth in a large pot. Mix together the meats, 1 cup of cheese, egg, breadcrumbs, parsley and salt and pepper. Once the broth is hot, reduce it to a simmer. Form small meatballs about one inch in diameter, and drop them into the broth. Cook for about 5 minutes, and then drop in the escarole. Cook for a few more minutes or until all the meatballs float to the top, and the escarole is wilted. Skim off any foam that develops as the meatballs cook. Serve the soup in individual bowls, with a good helping of remaining grated cheese on top.