Italian Wedding Soup - cooking recipe

Ingredients

8 c. homemade chicken broth
3/4 lb. ground beef
3/4 lb. ground pork
3 eggs plus 5 eggs
1 c. dry bread crumbs
2 tsp. dried basil
1 tsp. dried parsley
1/2 c. grated Parmesan plus 1 c.
2 medium heads escarole, cleaned and chopped

Preparation

In a separate pot over medium heat, bring broth to a boil. In separate large bowl, combine the beef, pork, 3 eggs, bread crumbs, basil, parsley and 1/2 cup Parmesan.
Mix well and form into bite size balls.
Drop the balls into the broth.
Add escarole into broth.
When balls rise to the top, they are cooked, about 5 to 7 minutes.
When escarole is wilted, it is done.
In a separate bowl, combine the remaining 5 eggs with the remaining cheese.
Pour this mixture into soup, stirring continuously until the egg is cooked.