Escarole Soup - cooking recipe

Ingredients

1 head escarole
1 lb. ground meat
32 oz. can broth (chicken)
6 eggs
1/2 c. Parmesan cheese

Preparation

Prepare little meatballs and fry until brown.
Boil escarole. Next run it under cold water and strain.
Chop escarole into small pieces.
Add meatballs and escarole to broth and cook for 10 to 15 minutes.
Beat eggs and add Parmesan cheese.
Add egg mixture to broth.
Cover and simmer for 10 to 20 minutes.
Stir and simmer 5 to 10 minutes.