2 soup bones
2 tbsp. tomato paste
1 1/2 qt. water
3/4 lb. meat (beef, pork, veal)
1 clove garlic, minced
1 egg
Salt
Pepper
1 tbsp. parsley, minced
3 tbsp. Parmesan cheese
11/2 lb. chopped escarole
1 chopped onion
1 c. diced celery
1 diced potato

Simmer bones, salt, tomato paste, and water for about 30 minutes. Mix together meat, garlic, parsley, egg, salt, pepper, and cheese. Form into small meatballs and add to soup. Simmer 10 minutes longer. Add escarole and remaining vegetables. Simmer 30 minutes longer.

Serve with grated Parmesan cheese and garnish with parsley.