1/2 c. Ditalini Pasta
1 med. onion
1 lb. escarole
8 c. chicken broth
1 clove garlic,
2 tbsp. olive oil
1 tbsp. salt

MEATBALLS:

1/2 lb. ground beef
1/2 pkg. Good Seasons cheese garlic dressing
1 egg
1/4 c. bread crumbs

Wash escarole and tear into 1" pieces. Place in bowl of cold water with 1 tablespoon salt, soak for 15 minutes. In large soup pot put 2 tablespoons olive oil, add 1 medium onion, chopped. Saute onion until tender. Add escarole and saute until soft. Add chicken broth, reduce heat, cover and simmer 15 minutes. Mix remaining ingredients together for meatballs. Roll miniature meatballs and drop into soup, cook, uncovered until meatballs are done. Add 1/2 cup uncooked pasta and cook until done.