Method

 

To make meatballs: Combine all ingredients thoroughly.  With lightly oiled palms, lightly roll into balls, about 1 inch in diameter.   These meatballs should be small.

Bring chicken broth to a boil and add chopped escarole. Reduce heat and simmer gently for 5-8 minutes. Drop the meatballs into the broth, a few at a time.  Stir very carefully and gently to distribute throughout the stock.  Simmer over low heat for 8-10 minutes.

With soup below the boil, slowly pour the Parmesan/egg mixture into the simmering broth in a thin, steady stream.  Stir gently once again and simmer 1 minute.

Turn off heat and allow soup to settle for about 10-15 minutes before serving.

Serves: 10-12

Contributor: pat ciesla

To make light meatballs, use a delicate touch when rolling. Too much pressure packs the meat. Meat balls, not meat stones is the goal.

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