Italian Wedding Soup

1 lb.lean ground beef
1 egg (or 2 egg whites )
1/2 cup fresh bread crumbs
3 Tbsp. grated Parmesan or Romano cheese
2 Tbsp. grated onion
1/2 to 1 tsp. salt
1/4 tsp. pepper
6 cups chicken broth
2/3 cup of riso( tiny pasta shaped like grains of rice )
1 cup cut-up baby bok choy( or escarole or spinach )

Combine first 7 ingredients and form into tiny meatballs, about 1/2 inch in diameter.

Bring to a slow boil in a 3 quart pan, the 6 cups of well-seasoned chicken broth.( I use 3 14oz. cans of broth, and season with onion powder, garlic powder, celery salt, salt and pepper to taste. Of course you could use home-made broth.

Add the meatballs, and cook for a few minutes until done. Remove the meatballs with a slotted spoon.

Add the cut up bok choy or escarole.(I use 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 in the soup pot, heat and serve.