Title: Escarole soup with meatballs
 Categories: 
      Yield: 4 Servings
 
           Meatballs-
    1/4 lb Ground beef
      1 tb Grated Parmesan cheese
    1/2 sl White bread, soaked in milk
           And squeezed dry
      1    Egg yolk
    1/4 ts Salt
    1/8 ts White pepper
      1 ts Chopped fresh Italian
           Parsley
           Soup:
      4 c  Chicken stock
      1    Head escarole, washed and
           Cut into 1/2-inch pieces
      1 sm Onion, chopped
    3/4 c  Pastina
      2    Eggs
    1/8 ts Salt
      2 tb Grated Parmesan cheese
 
  To make the meatballs: Mix all the ingredients in a bowl. Take one
  tablespoon at a time and form into balls about 1- inch in diameter.
  Refrigerate the meatballs until you are ready to add them to the soup.
  
  To make the soup: In a soup pot over medium heat, bring the chicken
  broth to a boil. Add the escarole, onion and meatballs and cook for 3
  minutes. Add the pastina and cook for an additional 4 to 5 minutes.
  In bowl, whisk together the eggs, salt and cheese. Reduce the heat on
  the soup and quickly whisk in the egg mixture. Allow to cook for 2
  minutes, ladle into bowls and serve immediately.
  
  Yield: 6 servings as a final course