1lb ground beef
 2 eggs
1 medium onion, grated
1 ½ cups freshly grated paremesan cheese
1 cup bread crumbs
1 tsp garlic salt
1 tsp chili powder
1tsp pepper
1 tsp basil
100 ounces chicken broth
1 lb Ancini di Pepe Pasta
1 bunch escarole(in the lettuce family)
3 cloves
Salt and Pepper

While warming the broth, make meatballs by beating one egg, the spices and the grated onion together to make a consistent egg wash. Add the meat and mix with your hands. Once the moisture is evenly distributed, add some bread crumbs and 2/3 cup of parmesan cheese. Add bread crumbs until the meat is just slightly moist. Form into 1 inch balls, a bit smaller than a golf ball. Boil the chicken stock and add the cloves. Boil a separate pot of water and cook the pasta according to package directions. In a separate bowl, beat an egg and the rest of the parmesan cheese. Add the meatball and boil for about 10 minutes. Add the egg/cheese mixture in strips. Add chopped escarole. Serve topped with fresh parmesan.

This is a dish that is common in the East, but will probably be pretty  unique for dinner parties and events in Colorado and Wyoming!
I hope you enjoy!

 Paul Wozniak