12 to 18 mini meatballs, fully cooked (half as big as regular)
1 can College Inn beef broth
1 can College Inn chicken broth
Enough water to cover meatballs
1/2 bunch escarole or spinach, rinsed well
8 oz. acini de pepe or orzo pasta, cooked FIRM and drained
Salt and pepper to taste
Parmesan cheese to taste

Place meatballs in 2 quart soup pan and cover with water. Simmer 10 minutes, add broths and escarole or spinach.

Add well drained, firm pasta and simmer 8 minutes. Season to taste, ladle into bowls and garnish liberally with cheese.

This is a classic Italian soup served at most weddings.

Serves 6.