Meatball Soup


1 1/2 pounds ground beef
2 cups freshly grated parmesan cheese
2 eggs
1 cup seasoned bread crumbs
1 tablespoon chopped parsley
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 1/2 quarts water
1 cup thinly sliced carrots
1 cup sliced celery
1-2 cups escarole (chopped)



To make meatball, combine ground beef, 1 cup parmesan cheese, the eggs, bread crumbs, parsley, mustard, salt and pepper.
Blend well, form into very small meatballs, and refrigerate 1 hour to blend flavors.

Bring water to a boil.
Add onions, carrots, celery, escarole, meatballs, salt and pepper to taste.
Simmer 1 hour, or until meatballs are done.
Serve in tureen; sprinkle with remaining 1 cup parmesan cheese.

Note: Serve very hot, so the cheese will melt on top.
Serves 5 to 10