1 lb. of an Italian meatball recipe

Make size of 1 inch. Bake until brown. Drain fat. Add water to bottom of pan, heat, and scrap up brown bits. Save liquid to add color and flavor to soup.

1 med. onion, chopped small
2 to 3 stalks celery, chopped small
1 to 2 cloves garlic, minced
28 oz. can tomato chunks
1 head escarole cut small and cleaned well
1 can cannellini beans
Parmesan cheese
2 c. cooked macaroni, elbows or small shells

Into a large soup pot (1 to 2 gallon size) put all vegetables. Fill with water, bring to boil, lower heat and cook for one to 2 hours at a simmer. Add meatballs, meatball liquid, cannellini beans. Serve by adding cooked macaroni to bottom of soup bowl; ladle hot soup over. Pass with Parmesan. Is best made in advance for flavors will blend. Will easily serve 10.