Ingredients
1 pound lean ground beef
1 egg (or 2 egg whites)
1/2-cup fresh bread crumbs
3 tbsp. grated Parmesan or Romano cheese
2 tbsp. grated onion
1/2-1 tsp. salt
1/4 tsp. pepper
6 cups chicken broth
2/3 cup of riso (tiny pasta shaped like grains of rice)
1 cup cut-up baby bok choy (or escarole or spinach)
Preparation
Combine first 7 ingredients and form into TINY meatballs, about 1 cm, or 1/2 inch in diameter. Bring to a slow boil in a 3-quart (liter) pan, the 6 cups of well-seasoned chicken broth. (I use three 14-oz. cans of broth, and season with onion powder, garlic powder, celery salt, salt and pepper to taste. Of course, you could also start with a homemade broth.) Add the meatballs, and cook for a few minutes until done. Remove the meatballs with a slotted spoon. Add the riso and cook till almost done, about 5 minutes. Add the cut up bok choy or escarole. (I use bok choy and add the cut-up white part a couple of minutes early. Then I add the cut-up green part for just a minute or two until it wilts.) Add the meatballs back to the soup pot; heat and serve.
