Instructions: Bring the broth to a boil. Remove the tough stems and cut the escarole into long strips. Add the escarole to the broth, and simmer while you prepare the meatballs.

In a small bowl, combine the pork, garlic, shallots, parsley, and the egg yolk. Season with salt and pepper. Form into 3/4-inch meat balls. Drop the meat balls into the broth and simmer until they are cooked, about 5 to 8 minutes.

Drop in the pastine, and taste to adjust the seasonings. Turn off the heat. Begin to stir the soup in a clockwise motion and slowly drizzle in the beaten eggs, so it will form strands.

This recipe yields 6 servings.

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