( With tiny Italian meatballs)

two 28 oz.cans chicken broth (homemade if possible)
2 fresh carrots(diced)
one stalk of celery(diced)
one onion (minced)
one lb. of ground beef (I use beef,veal,and pork, mixture)
one egg
2 teaspoons of parsly
1/2 cup of grated cheese (any type of Italian cheese)
1/4 cup Italian bread crumbs
1/4 cup olive oil ( or your choice of oil)
soup pasta of your choice ( pastina,orzo,acni de pepe)
2 bunches of escarole (note: wash thoroughly...if you can't find this,use spinach instead)
salt and pepper to taste

TINY MEATBALLS

Mix ground beef,bread crumbs.egg,parsley,salt and pepper to taste.
After thoroughly mixed,roll into tiny meatballs (apx.1/2 inch in diameter).
Fry in oil till bown on all sides.
Set aside.
Mix celery,onions,broth,carrots,escarole.
Simmer on low until cooked and escarole is tender.
Boil pasta till half way cooked
Add meat balls and cooked pasta to soup mixture
Simmer about 20 -30 minutes.