Meatball Instructions

​Beat one egg with the milk. Soak the stale bread in the milk. Put together the ground meat and mix it with the bread. The ground veal is optional. Add the onion, parsley, and thyme and season with salt and pepper. If you are not using meatloaf, just add parmesan to the ground meat.

​Form small meatballs in about the size of a cherry. Boil in a pan of water for about 5 to 6 minutes. Remove the mini meatballs with a slotted spoon and set aside.

Orzo Instructions

​Pour into a pot of boiling water. When the water starts to boil again, lower the heat and cook until almost done. It will continue cooking in the soup. Remove the orzo with a slotted spoon and set aside.

​Wash the collard. Discard the tough stems, roll them up tightly and slice them into ½-inch slices. Turn the rolls sideways and slice them perpendicular to form little squares.

Broth Instructions

​Bring 4 quarts of water to a boil, and add enough chicken bouillon or Minor's chicken extract to make the broth taste good.

​Add the greens, the carrots, the meatballs and the orzo. Season to taste.

​Break the remaining eggs into a bowl and beat vigorously. Bring the soup to a hard boil and pour the beaten eggs in a thin stream into the boiling broth.

​Let simmer for 1 hour.

​Add grated Parmesan cheese before serving.