We think this is Vita Lovett’s recipe for Italian Wedding Soup…

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)

Directions

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 til 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.

* Since I think the secret to the flavor of this soup is the cheese, I often add a tablespoon or two to the finished soup. It really adds to the taste.