Meatballs:
1 small onion
1/3 C Chopped Fresh Italian Parsley
1 egg
1 tsp minced garlic
1 tsp salt
1 slice white bread cubed crust removed
½ C
grated parmesan
1 lb ground beef
Soup:
3 quarts Chicken stock see recipe
1 pound curly endive coarsely chopped or escarole
2 eggs
2 tbls grated parmesan
salt and fresh ground pepper
Procedure:
Bring broth to a boil in a large pot over medium high
heat. Add the meatballs and endive and
simmer until meatballs are cooked and endive is tender, about 8 to 10 min. Whisk eggs and cheese in small bowl to
blend. Stir soup in a circular motion
and slowly add egg mixture. Season to taste.
Serve.