2 tbsp. olive oil
2 tbsp. garlic, chopped
2 c. onion, small dice
1/2 c. white wine
5 qt. chicken stock
2 tbsp. fresh basil, chopped
1/4 tsp. Tabasco sauce
1/2 tsp. Worcestershire sauce
2 tsp. salt
1/2 tsp. pepper
Meatballs (recipe follows)
2 lbs. escarole, chopped and blanched, or equal amount of frozen spinach
6 eggs
1 to 1 1/2 c. flour

Heat olive oil in large pot; add onions and garlic and saute until brown. Add wine; cook to reduce liquid by half. Add stock and remaining seasonings and cook for 20 minutes. Add meatballs and escarole and cook additional 5 minutes.

When ready to serve, mix together well the eggs and flour. Do not whip; air will get into batter.

Pour egg batter in a thin stream around the top of hot soup in pot. (You can use egg noodles in place of egg batter.) Let stand 5-7 minutes. Stir egg mixture into soup. Mixture should break into tiny noodles. Serves 8-10.

MEATBALLS:

1 lb. ground beef
1 tbsp. garlic, chopped
4 tbsp. Parmesan cheese
2 tbsp. onions, minced
1 tbsp. olive oil
1/2 c. bread crumbs
1/2 tbsp. basil, chopped
1 tbsp. parsley, chopped
1/2 tsp. salt
1/2 tsp. pepper
1 egg

Heat olive oil in saute pan. Add onions and garlic and cook until browned, about 5 minutes.

Add to remaining ingredients and mix thoroughly. Roll into 1/2 ounce balls. Place on shallow baking pan and cook in oven at 350 degrees for 10 minutes. Reserve for soup.