Escarole, Rice and Tiny Meatball Soup

Serves 6

Ingredients:

8 oz. very lean chopped sirloin or top round steak
2 tbsp freshly grated Parmesan cheese
2 tbsp finely minced Italian parsley leaves
1/4 tsp salt
1/4 tsp freshly milled black pepper
1 extra large egg, lightly beaten
1 medium head escarole (3/4 to 1 pound)
1/2 cup Arborio or converted long-grain rice, picked over and any dark grains removed
1/2 tsp salt
1 1/2 quarts chicken broth
Freshly grated Parmesan cheese for serving

Directions:

In a shallow bowl, combine chopped meat, Parmesan cheese, parsley, 1/4 tsp salt and pepper; blend together with a fork.  Add lightly beaten egg and mix with your hands until all the ingredients are well incorporated.  Shape into meatballs the size of marbles (about 1/2 inch in diameter).  Arrange in a single layer on a platter lined with waxed paper and refrigerate for at least 1 hour (chilling will prevent meatballs from falling apart when added to soup).

Discard any bruised or wilted leaves from escarole.  Cut off tough bottom ends of greens.  Wash leaves several times in cold water.  Place escarole in a 3 quart saucepan (do not add water; the final rinse water clinging to the leaves will be enough to steam them)

Cook, covered over medium heat until tender when tested with a fork, about 6 minutes.  Transfer to a colander and refresh under cold water.  Squeeze out excess moisture with your hands. 

Cook rice with a 1/2 tsp salt until al dente (about 8 minutes).  Drain in a strainer and rinse under cold running water.  Set aside.

Bring chicken broth to a boil.  Turn heat to medium and add meatballs a few at a time.  Cover pan and cook for 6 minutes.  Add escarole and rice to soup.  Continue to cook, covered, until heated through, about 3 minutes.

Ladle soup into individual bowls and serve with freshly grated Parmesan cheese.