Light Italian Wedding Soup

• ¼ package of meatballs
• 1 Tbs olive oil
• 1 medium onion, halved and thinly sliced
• 2 cans (14.5 ounces each) reduced-sodium chicken broth
• 2 cans (14.5 ounces each) diced tomatoes in juice
• 2 heads escarole (2 pounds total), cored, trimmed, and coarsely chopped (You could use Swiss chard instead)

• In a large pot, heat oil over medium. Cook onion, stirring occasionally until softened, 3 to 4 minutes.
• Add broth and tomatoes (with juice); bring to a simmer.
• Add meatballs; cook, without stirring, for about 5 minutes.
• Add as much escarole to pot as will fit. Cook, gradually, adding remaining escarole, until wilted and meatballs are cooked through, about 5 more minutes.
• Thin soup with water if desired.
• Season with salt and pepper.
• Serve soup sprinkled with Parmesan.