Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Meatballs-
1/4 lb Ground beef
1 tb Grated Parmesan cheese
1/2 sl White bread, soaked in milk
And squeezed dry
1 Egg yolk
1/4 ts Salt
1/8 ts White pepper
1 ts Chopped fresh Italian
Parsley
Soup:
4 c Chicken stock
1 Head escarole, washed and
Cut into 1/2-inch pieces
1 sm Onion, chopped
3/4 c Pastina
2 Eggs
1/8 ts Salt
2 tb Grated Parmesan cheese

To make the meatballs: Mix all the ingredients in a bowl. Take one
tablespoon at a time and form into balls about 1- inch in diameter.
Refrigerate the meatballs until you are ready to add them to the soup.

To make the soup: In a soup pot over medium heat, bring the chicken
broth to a boil. Add the escarole, onion and meatballs and cook for 3
minutes. Add the pastina and cook for an additional 4 to 5 minutes.
In bowl, whisk together the eggs, salt and cheese. Reduce the heat on
the soup and quickly whisk in the egg mixture. Allow to cook for 2
minutes, ladle into bowls and serve immediately.

Yield: 6 servings as a final course

CHEF DU JOUR DAVID RUGGERIO SHOW #DJ9449 (courtesy David Ruggerio,
"Little Italy Cookbook")

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