Escole Soup - cooking recipe

Ingredients

2 large cans College Inn broth
1 block Locatelli cheese
3 large heads escole
1 box pastine
2 Heritage eggs
bread crumbs
1 pkg. ground chicken

Preparation

In a large pot, heat broth.
In another pot, boil escole in water until it is tender, drain.
Mix ground chicken with bread crumbs and 1 egg, beaten.
Make into mini meatballs.
Fry with vegetable oil.
In a separate pot, boil pastine.
Add drained escole, pastine and meatballs to broth.
Add 1/2 cup to 1 cup of grated Locatelli cheese.
Once all is added, drop beaten egg into mixture.
Mix all together and let simmer on warm for 5 minutes. Enjoy!