Escarole Soup

8oz ground beef
1 tb parmesan cheese, grated
1 slice bread, pulsed in food processor till slightly chunky bread crumbs
1 tsp parley
salt and pepper to taste
Combine all the meatball ingredients and form into balls 1" in diameter.
Set aside.

Soup: 4 cups chicken broth
1 head escarole, cut into small pieces
1 small onion,
chopped ½ cup pastina, or other very small shaped pasta
2 eggs
2 tb parmesan cheese
salt to taste

Bring broth to a boil in a large saucepan.
Add the excarole, onion, and meatballs.
Cook about 3 minutes
Add the pastina and cook 4-5 minutes.
In a bowl, whisk together the eggs and parmesan cheese
Reduce the heat on the soup and whisk in the egg mixture.
Cook 2 more minutes. Serve