|
1. Add the chicken broth to a soup pot and bring to a gentle simmer.
2. In a bowl, combine the pork, beef, bread crumbs, basil, parsley, 3 eggs and ½ cup of cheese.
3. Mix well and form into 1/2-inch balls.
4. Drop the balls into the simmering broth.
5. Cut the escarole into thin strips and add to the broth.
6. Cook for 6 minutes.
7. In a small bowl, whisk together 5 eggs and 1 cup cheese.
8. Slowly stir in the egg/cheese mixture into the broth and cook for 1 minute.
9. Serve immediately.
|
