Grandma Kate’s Wedding Soup

  • 2 qts veg. or chicken stock
  • ½ – ¾ lb mixed greens
  • meatballs

Wash the greens, blanch in boiling water or steam briefly.  Form small meatballs (use your favorite recipe or vegetarian meat substitute).  Drop meatballs into simmering stock and cook 10 minutes or until done.  Meanwhile, squeeze the excess water out of the greens, slice them into thin strips, and add to the hot stock just before serving.  Garnish with grated hard Italian cheese.