2 46 oz cans Chicken Broth
3 stalks of Celery
1 1/2 T fresh Parsley
1 cup chopped Onion (about 1 medium onion)
1 large head (about 1 lb roughly chopped Escarole)
1/4 cup grated cheese
1/2 t salt
1/2 lb ground beef (OK to use ground Turkey)
1/2 cup bread crumbs (I prefer to use fresh made)
1/4 t pepper
In a 6 quart stockpot, bring Broth, celery, carrots, onion, and parsley to a boil. Simmer 1 hour.
While the broth is simmering, mix together the cheese, salt, 1 egg, ground beef, (or Turkey), bread crumbs and pepper and form into 1/2 inch meatballs. In a seperate pot bring 2 cups of water to a boil, drop the meatballs in a few at a time. When they float, remove with a slotted spoon and add to the soup. Just before serving, add the Escarole to the soup and bring to a boil. Remove from the heat and serve.
In Italian households, wedding soup is served at weddings to wish the happy couple prosperity. The greens and the meatballs being symbolic of money.