Italian Wedding Soup - cooking recipe

Ingredients

8 cups chicken broth
3/4 lb ground beef
3/4 lb ground pork
8 eggs, divided
1 cup dry breadcrumbs
2 teaspoons basil
1 teaspoon parsley
1/2 cup grated parmesan cheese
1 cup grated parmesan cheese
2 heads escarole, cleaned and chopped

Preparation

In soup pot on med heat, bring broth to a boil.
In bowl mix beef, pork, 3 eggs, crumbs, basil, parsley, and 1/2 cup parmesan.
Mix well and form into tiny bite size balls.
Drop the balls into the broth.
Add escarole.
When meatballs rise to the top, they are cooked, (7-8 minutes).
When ecsarole is wilted it is done.
In another bowl, mix the remaining eggs with the remaining parmesan.
Add to soup, stirring continuously, until cooked through.