Escarole
2 eggs or equivalent amount of egg substitute
1/4 c. grated Parmesan
1 tsp. pepper
Salt to taste
8 c. chicken stock
1 tsp. basil
1 tsp. oregano
1 tsp. garlic powder
Meatballs (optional)

Clean and cut up escarole. Put in a 6 quart pot with chicken stock, or use 4 bouillon cubes and water. Bring to a boil and simmer. Add seasonings and cheese and bring to a boil. Beat in eggs just before serving.

If you use meatballs add cooked to soup, and simmer 5 minutes.

MEATBALLS FOR ESCAROLE SOUP:

1 lb. chopped beef or turkey
1 egg
1/2 c. seasoned bread crumbs
1 onion, chopped fine
Basil, garlic and pepper to taste

Mix all ingredients thoroughly with moistened hands. Shape into 16 small meatballs. Bake in oven until done. Add to hot escarole soup and simmer 5 minutes more.