Italian Wedding Soup

2 T. extra virgin olive oil

1 small onion, peeled and diced

2 medium carrots, peeled and diced

2 ribs celery, diced

8 cups highest-quality chicken or vegetable broth

1 cup water

4  cups cleaned and chopped escarole (or other leafy greens)

20 small meatballs, cooked

12 oz. small pasta such as orzo

Salt and pepper to taste

In a large stockpot, heat the olive oil over medium heat. Add onion, carrots, and celery and saute until soft and translucent. Pour in the broth and the water and heat until boiling. Add the greens, return to a boil, and then cover and turn down to a simmer for 15 to 30 minutes. Add meatballs and pasta, bring to a boil, and continue cooking uncovered, stirring occasionally, for another 10 minutes until pasta is cooked. Serve immediately. Serves 6 to 8.