Instructions: An Italian recipe from Chestnut Hill

Prepare meatballs. Combine all ingredients thoroughly by hand and shape into small balls, about 1 inch in diameter.

Bring chicken broth to a boil and add chopped escarole. Reduce heat and simmer gently for 5-8 minutes.

Drop the meatballs into the broth, a few at a time, and stir gently. Simmer gently for 8-10 minutes.

In a thin, steady stream, slowly pour the Parmesan/egg mixture into the simmering broth. Stir and simmer 1 minute.

Turn off heat and allow soup to settle for about 10-15 minutes before serving.

Yield: 10-12 servings

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