Italian Escarole Soup

Soup
1 lb. escarole
8 cups chicken stock
1 lb. cooked white kidney beans
3 cups cooked brown rice
1 T tomato paste
Salt and pepper to taste

Meatballs (optional, but recommended!)
1 lb. ground beef
½ t chopped parsley (optional)
¼ to ½ cup wheat germ
¼ to ½ t salt
Dash of pepper

Combine meatball ingredients. Shape into very small balls (not more than 1 T of meat each) and brown in skillet. Set aside. Cook escarole in small amount of water for about 5 minutes. Drain and cut in small pieces; add to chicken broth with beans, rice, tomato paste and meatballs. Simmer about 1 hour. Serve with parmesan cheese to sprinkle on top.