Dandelion Soup

2 qt. dandelion greens, loosely packed
2 qt. chicken soup (any kind)
1 lb. ground beef
1 egg
2 Tbsp. bread crumbs
2 Tbsp. minced parsley
1 Tbsp. minced onions
1/4 tsp. salt
1/8 tsp. pepper
dash of nutmeg
3 Tbsp. Parmesan cheese
2 Tbsp. sour cream

Bring chicken soup to a boil. Add dandelions. Cook gently. Rice or fine noodles can be added (1/2 cup rice or 1 cup noodles). Make tiny meat balls out of remaining ingredients. When greens are tender, add meatballs and cook gently 10 minutes or until meatballs are thoroughly cooked. Serve hot with crusty French bread