Italian Wedding Soup - cooking recipe

Ingredients

1 1/2 quarts rich chicken broth
1/2 lb. escarole, cleaned and cut into strips
1/2 lb. ground pork
1 tsp. minced garlic
1 Tbsp. minced shallot
1 Tbsp. parsley
1 egg yolk
salt and pepper
1 c. cooked Pastina (tiny soup pasta)
2 eggs, beaten

Preparation

Bring broth to a boil.
Add escarole, and simmer, while you prepare meatballs.
Combine pork, garlic, shallots, parsley, and egg yolk.
Season with salt and pepper.
Form into 3/4 inch meatballs.
Drop the meatballs into the broth and continue to simmer 10 - 15 minutes.
Add Pastina and season to taste.
Turn off heat.
Begin to stir the soup clockwise and slowly drizzle in the beaten egg.
Serves 6.