Italian Soup

8 cups chicken broth
3/4 pound ground pork
3/4 pound ground beef
1 cup dry bread crumbs
3 eggs
2 teaspoons dried basil
1 teaspoon dried parsley
1/2 cup grated parmesan cheese
2 medium heads escarole (you can substitute spinach if you wish)
5 eggs
1 cup grated parmesan

Simmer the broth gently. Mix together the pork, beef, bread crumbs, 3
eggs, basil, parsley, and 1/2 cup parmesan cheese. Form them into small,
1/2 inch, meatballs. Add the meatballs to the simmering broth. Clean and
chop the escarole into strips, and add it in. Cook for 7 minutes. Blend
together the 5 eggs and cup of cheese. When the main soup is done, slowly
stir the egg-cheese mixture in for about a minute. Serve promptly.


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