Broth:

3 or 4 quarts chicken stock, canned or homemade
1 cup celery, diced
1 cup onions, diced

Meatballs:

1-1/2 lb. ground beef, turkey, veal or a combination of all
1/2 cup italian bread crumbs
1/4 cup parsley, chopped
1 egg
1/2 cup parmesan cheese
milk, salt and pepper to taste

Other:

head of escarole, curly endive or spinach
1 pound acini de pepe pasta

Bring the chicken stock to a simmer and add the onions and celery. While the stock is simmering, make the meat balls. Combine the ground meat, bread crumbs, parsley, egg, cheese and a little milk to bind together. Form tiny meatballs and drop directly into simmering broth. While the meatballs are cooking, bring a gallon of water to boil and partially cook the 3/4 to 1 pound acini de pepe. Drain and set aside. While the macaroni is cooking, chop the escarole fine and add to meatballs in the soup. Let simmer a few minutes and add the acini de pepe. This can be cooked a few minutes longer to finish cooking the macaroni; do not overcook.

Thanks to Shawn's recipe Kitchen for this recipe.