1 lb. ground beef
1/2 c. bread crumbs
1/4 c. Parmesan cheese
1/4 tsp. salt
1/4 tsp. pepper
1 tbsp. oil
3 thinly sliced green onions
2 (13 3/4 oz.) cans beef broth
1/2 tsp. marjoram
1 sm. bunch escarole, cut into bite-size pieces
1 lg. tomato, cut into 1/2 inch pieces
2 (8 oz.) cans tomato sauce
1 lg. egg

About 30 minutes before serving, mix beef, bread crumbs, cheese, salt and pepper, egg and 1/4 cup water. Shape into 30 meatballs. In hot oil brown meatballs removing to a bowl as they brown.

In drippings cook onion for 1 minute. Add broth, tomato sauce, marjoram, meatballs and 3 cups water. Bring to a boil. Reduce to low. Cover and simmer 5 minutes. Stir in escarole and tomato chunks. Heat through. Serves 6.