Ingredients
- 8 cups chicken broth
- ¾ pound ground pork
- ¾ pound ground beef
- 1 cup dry bread crumbs
- 3 eggs
- 2 teaspoons dried basil
- 1 teaspoon dried parsley
- ½ cup grated Parmesan cheese
- 2 medium heads escarole
- 5 eggs
- 1 cup grated Parmesan
Method:
Simmer the broth gently. Mix together the pork, beef, bread crumbs, 3 eggs, basil, parsley, and 1/2 cup Parmesan cheese. Form them into small, 1/2 inch, meatballs.
Add the meatballs to the simmering broth. Clean and chop the escarole into strips, and add it in. Cook for 7 minutes. Blend together the 5 eggs and cup of cheese.
When the main soup is done, slowly stir the egg-cheese mixture in for about a minute. Serve promptly.
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