Escarole Soup - cooking recipe

Ingredients

1 to 2 large cans College Inn chicken broth
2 heads escarole
1 to 1 1/2 lb. ground beef
6 eggs
Parmesan cheese to taste
salt and pepper to taste
garlic salt to taste

Preparation

Boil chicken broth.
Clean escarole.
Lay out to dry.
Break escarole into boiling, salted water.
Cook until tender. Make tiny meatballs and put into broth.
Drain escarole and put into broth.
Combine eggs, cheese, salt, pepper and garlic powder.
Pour into soup mixture.
Cook about 15 minutes longer.