Italian Wedding Soup - cooking recipe

Ingredients

1/4 lb. lean ground beef
5 Tbsp. grated Parmesan cheese, divided
2 Tbsp. fresh parsley, chopped
2 Tbsp. fine bread crumbs
1/4 tsp. salt
1 large egg, beaten
3 Tbsp. olive oil, divided
1 c. finely chopped onion
1 tsp. minced garlic
4 c. packed, shredded escarole
2 c. canned chicken broth

Preparation

In bowl, combine well the beef,
2 tablespoons of Parmesan, parsley, bread crumbs, salt and pepper to taste and half the egg, reserving remainder for another use.
Form mixture into marble size balls.
In a large, heavy saucepan, heat 1 tablespoon of oil over moderately high heat and saute the meat balls until just firm to the touch and browned lightly, about 3 minutes.
Transfer with slotted spoon to plate.