1 lb. lean ground beef
1/2 to 1 tsp. salt
1 egg or 2 egg whites
1/4 tsp. pepper
1/2 c. fresh bread crumbs
6 c. chicken broth
3 tbsp. Grated Parmesan or Romano cheese
2/3 c. riso (tiny pasta shaped like rice)
2 tbsp. grated onion
1 c. cut up baby bok choy, or escarole or spinach

Combine first 7 ingredients and form into TINY meatballs, about 1/2 inch in diameter.

Bring the 6 cups of well-seasoned chicken broth to a slow boil in a 3-quart pan. (Can use three 14 oz. cans broth and season with onion powder, garlic powder, celery salt, salt & pepper to taste.) Add meatballs and cook until done. Remove meatballs with slotted spoon. Add the riso (pasta) and cook till almost done, about 5 minutes.

Add the cut up bok choy, escarole, or spinach. If using bok choy, add the cut up white part a couple minutes earlier; then add the cut up green part for just a minute or two until wilted. Add the meatballs back to the soup pot, heat and serve. You can add 1 to 2 tablespoons more of grated cheese to the finished soup. It is the secret to the flavor.