Italian Wedding Soup

Adapted from: Rachel Ray and Smitten Kitchen ( I like to look at several recipes and make it to my liking)

1 egg
1 tbsp water
1/2 cup breadcrumbs
1/4 cup of Parmesan cheese
2 tbsp parsley
4 garlic gloves minced (2 cloves for the meatballs)
3/4 tsp salt
1/4 tsp pepper
1 pd of ground turkey or hamburger meat
1/4 inch piece of pancetta (I have used this before but you do not need to) - into bite size pieces
1 onion
2 heads of escarole - chopped
nutmeg
2 quarts of chicken broth
Small noodles of your choice

For the meatballs, whisk together the egg and water. Add the breadcrumbs. Let stand for 5 mins. Add the meat, parmesan cheese, parsley, 2 cloves of garlic minced, salt and pepper. Mix together and make 1 inch meatballs. Chill for 30 mins.

In a large pot, if you are using the pancetta go ahead and now. Cook for 2-3 mins. Add the onion and remaining garlic. Cook for 4-5 mins. Add the escarole, salt, pepper and sprinkle with nutmeg. Allow the escarole to wilt and then add the chicken broth. Bring to a boil and add the chilled meatballs. Bring to a simmer and cook for 20 mins.

If you are going to be eating all your soup that night go ahead and add about 1/4 cup of noodles when you add the chicken broth with another cup of water. I usually eat my soup throughout the week so I make noodles in separate pot and add to my bowl right before we eat. This keeps the noodle's from soaking up all the broth.