Italian wedding soup

I have to finish this and put pics in but here goes for now...

1 quart chicken broth

Carrots (I use canned if I don't have real carrots)  

2 stalks celery chopped

2 Tbsps Tomato sauce

1 head of escarole

1 cup Orzo

Italian meatballs

When you make the meatballs I make them about this size.

Put chicken broth in the pan and bring to a boil.  Meanwhile cut up celery and carrots and put into broth.  Put meatballs into boiling broth and let it cook for 15-20 minutes.

Boil water for pasta and cook al dente. 

Drain pasta and save 1 cup of the pasta water.

Meanwhile cut up escarole into small pieces and rinse well. M

ake sure you cut into bite size pieces but not so small they will turn to mush.  

Put this into the broth and let simmer for 6-7 minutes.
Serve with parmesan cheese. I am going to make a batch of this soon and freeze in individual containers so I can have just one serving when I want.