Meatball Soup
1-1/2 pounds ground beef
2 cups freshly grated parmesan cheese
2 eggs
1 cup seasoned bread crumbs
1 tablespoon chopped parsley
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2-1/2 quarts water
1 cup thinly sliced carrots
1 cup sliced celery
1-2 cups escarole (chopped)
.
To make meatball, combine ground beef, 1 cup parmesan cheese, the eggs,
bread crumbs, parsley, mustard, salt and pepper. Blend well, form into very
small meatballs, and refrigerate 1 hour to blend flavors.
Bring water to a boil. Add onions, carrots, celery, escarole, meatballs,
salt and pepper to taste. Simmer 1 hour, or until meatballs are done.
Serve in tureen; sprinkle with remaining 1 cup parmesan cheese.
Comments: Serve very hot, so the cheese will melt on top.
Serves 5 to 10