Italian Escarole Soup - cooking recipe

Ingredients

3 or 4 lb. chicken
3 or 4 lb. escarole
little meatballs (brown them first)
3 or 4 eggs, beaten
7 or 8 Tbsp. Italian Parmesan cheese

Preparation

Boil chicken.
After the chicken is finished remove from the broth and cut it in tiny pieces.
Cook the escarole separate and after it is cooked cut in small pieces and put in the broth.
Add the chicken pieces and little meatballs into the broth.
After about an hour, beat the eggs and cheese in a separate dish.
With fork, mix the eggs and cheese into the soup.
Let it cook for 15 to 20 minutes more.