Makes 8 to 10 servings

6 (10-1/2-ounce) cans condensed chicken broth
6 cups water
Meatballs, optional (see recipe below)
4 cups fresh chopped escarole
3/4 cup grated Parmesan cheese
2 eggs, beaten

In a large soup pot, bring the chicken broth and water to a boil over high heat. If meatballs are desired, carefully add them to the broth and cook for 5 to 7 minutes, or until no pink remains.

Reduce the heat to medium-low, add the escarole, and cook for 4 to 5 minutes, or until tender. Stir in the cheese then gradually stir in the beaten eggs, forming strands. Serve immediately.

Meatballs for Italian Wedding Soup
About 6 dozen mini meatballs

1/2 pound lean ground beef
1/2 pound hot Italian sausage, casings removed
1 egg
1 small onion, minced
1/2 cup Italian-seasoned bread crumbs
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper

In a large bowl, combine all the ingredients; mix well then shape into 1-inch meatballs using a 1/2-teaspoon measure.

Add the meatballs to the soup and cook as directed above.

OPTION: Instead of cooking the meatballs in the soup, they can be sautéed in a skillet for 5 to 10 minutes, until browned, before adding to the soup. It's your choice!

NOTE: For a nice finishing touch, sprinkle each bowl with freshly grated Parmesan cheese.