1 lg. head escarole
1 lb. ground chuck
2 med. onions
4 cloves garlic
1/4 c. Parmesan cheese
2 c. chopped tomatoes
2 eggs
8 c. beef broth
1 c. bread crumbs
1/2 c. parsley, chopped
Salt and fresh ground pepper to taste
1/4 to 1/2 c. sherry (optional)
1/4 c. butter

In medium bowl, combine ground chuck, 1 finely chopped onion, 1 minced garlic clove, 1/4 cup Parmesan cheese, 1/4 cup chopped parsley, bread crumbs and eggs. Season with salt and pepper and mix well. Form into cocktail-size meatballs.

Chop remaining onion and garlic and saute in butter. Add cleaned and chopped escarole and tomatoes. Cook until escarole is slightly wilted. Add beef broth, chopped parsley and season with salt and pepper. Simmer over medium heat for 30 minutes. Add sherry and meatballs and simmer for additional 30 minutes.