1 bunch escarole, washed & cut up
1 lg. can chicken broth (32 oz.)
8-9 cloves fresh garlic, chopped
2 tbsp. olive oil
1 lb. chopped meat
4 tbsp. bread crumbs
1 egg
1/2 c. cold water
4 tbsp. Parmesan cheese
2 tbsp. parsley
Salt & pepper

In a pot saute garlic and oil then put in escarole and cook until limp. Add soup and cook approximately 7-8 minutes.

Mix chop meat with bread, egg, water, cheese and parsley, salt and pepper. Form into 1 inch balls. Drop into boiling soup mixture. Simmer for 10-15 minutes.