Modern Version - Italian Wedding Soup

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

Bring the 6 cups of well-seasoned chicken broth to a slow boil in a 3-qt.

(Can use three 14 oz. cans broth and season with onion powder, garlic powder, celery salt, salt & pepper to taste.)

Add meatballs and cook until done. Remove meatballs with slotted spoon.

Add the riso (pasta) and cook till almost done, about 5 min.

Add the cut up bok choy, escarole, or spinach.

If using bok choy, add the cut up white part a couple minutes earlier; then add the cut up green part for just a minute or two until wilted.

Add the meatballs back to the soup pot, heat and serve.

You can add 1 - 2 Tbsp more of grated cheese to the finished soup.

It is the secret to the flavor.