1 pound lean ground beef
1 egg (or 2 egg whites)
1/2 cup fresh breadcrumbs
3 tablespoons parmesan or Romano cheese, grated
2 tablespoons grated onion
1/4 teaspoon pepper
1/2-1 teaspoon salt
2 tablespoons fresh parsley, chopped
6 cups chicken broth
2/3-cup riso (or any other tiny, tiny pasta)
1-cup baby bok choy (or fresh escarole or spinach), cut-up
Combine first 7 ingredients and form into tiny, tiny meatballs, about ½-inch in diameter. Bring to a slow boil in a 3-quart pan, the 6 cups of well-seasoned chicken broth (I use three 14-ounce cans of broth, and season with onion powder, celery salt, salt and pepper to taste. Of course you could also start with a homemade chicken broth).
Add the meatballs and cook for a few minutes until done. Remove the meatballs with a slotted spoon. Add the riso and cook until almost done, about 5 minutes.
Add the cut-up bok choy, escarole or spinach. (I use the bok choy and add the cut-up white part a couple of minutes early. Then I add the cut-up green part for just a minute or two until it wilts). Add the meatballs back to the soup pot, heat and serve.
Note: the secret to the flavor of this soup is the cheese. I often add a tablespoon or two to the finished soup. It really adds to the taste.