Italian Wedding Soup

1 bunch escarole (chopped)

1 cup carrots (chopped)

2 49 ounce cans chicken broth

1 49 ounce can water

1/2 lb ground beef

1 egg (slightly beaten)

1/2 cup Italian bread crumbs

1/4 cup Parmesan cheese

salt and pepper to taste

1/4 cup Parmesan cheese to garnish

In a large sauce pan, bring chicken broth and water to a boil. Add escarole and carrots, and reduce heat to medium. Allow to simmer approx. 15 mins. Mix ground beef, egg, bread crumbs, 1/4 cup Parm and salt and pepper until blended. For into small meatballs and throw into the soup. Allow to simmer for 20-25 minutes. Serve with crusty Italian bread and remaining Parm.