Instructions: Make into small meatballs (bite-size).

Bake in oven at 350 or fry in pan.

Freeze or keep in refrigerator until ready to make soup.

Preparing Escarole/Making Soup:
Cut all layers of escarole into medium size pieces Wash in pan of water (escarole is sandy)

Drain and repeat until water is clear (approximately 3-4 washings)

Put in large pot and fill with 1/4 pot of water Boil until tender, covered, approximately 15-20 minutes

(You may have to do this part in batches)

Peel and chop celery into bite size pieces Boil celery with escarole
Reserve some of water from boiling escarole and celery for later use - approx. 2 cups While cooking escarole and celery, stir often to bring bottom pieces to top.

At this point, you can freeze escarole/celery and meatballs, separately, until you are ready to make soup.

To Make Soup
Chop onion
Place onion in bottom of large pot then put escarole/celery on top (either freshly made or frozen)

If frozen, cook until defrosted and hot, stirring often.

Add chicken broth
Cook approx. 15 minutes until onion is tender and translucent and broth comes to a boil Beat eggs and mix with grated cheese, salt and pepper Add to soup after onion is tender
When adding egg, stir constantly to distribute egg mixture or else you will have an omelet on top!

Cook egg and soup until egg is done, approx. 10-15 minutes - egg will float Add meatballs to soup with broth
Add reserved water from boiling escarole with broth, either in addition to broth for more liquid or in place of broth if it is soupy enough This is necessary for extra flavoring

The history of this soup is from my Aunt Mary, who was basically my grandmother. If anyone has ever cooked with an Italian who was "off the boat", there are no measurements for anything! It is mostly done from eyeing and tasting! Therefore, I really had to "hold" my aunt down the day I wrote the recipe for this soup! She was very frustrated when I kept asking for measurements! She kept saying, a little, whatever you like, and enough to make a soup!

Usually, this soup was served EVERY New Years Day, along with a roast pork. As the years went by, (and Italians married Germans), sauerkraut was added to the roast pork. But basically, this soup is very hearty and can be served with something else that is not too filling. We used to have the soup around 3 P.M. and then dinner around 6 or 7.

The name "Scuddole Soup" came from us kids (at the time) who couldnt pronounce "Escarole" with the right Italian accent. Thus, it became Scuddole Soup.

One more thing....as I have tears in my eyes.... I ALWAYS say a few words to my Aunt Mary as I am making this soup, asking her to help me make it just the way she did. She has been gone for 2 1/2 years now and I have made the soup about 5 times on my own. It has ALWAYS tasted wonderful and just like she used to make. Once, I even "slipped" when I was mixing the cheese with the egg. I thought I added too much but it ended up being just perfect. I swear she was there showing me how much cheese I needed!

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