3 (46 oz.) cans College Inn chicken broth
2 bunches escarole
1 c. grated Parmesan cheese
6 eggs
Freshly ground black pepper

Wash escarole thoroughly and drain well. Pat dry and chop into 1-inch pieces. In a large kettle, bring the broth to a boil. Add the escarole and reduce heat to a simmer. Beat the eggs with pepper and cheese. While the broth simmers, slowly stir in the egg mixture. Serve hot. Makes 2 gallons.

VARIATION:

1 lb. ground beef
1/4 c. grated Parmesan cheese
1 egg
1/2 c. seasoned bread crumbs
Dash of garlic powder
Dash of salt and black pepper
1 tsp. minced parsley

Mix all ingredients together and shape into small balls, 1 inch in diameter. Drop into hot soup and simmer 20 minutes.