3 qts. chicken stock
2 c. escarole or spinach, chopped
1/2 c. Parmesan cheese
2 eggs, beaten
1 onion, chopped
2 stalks celery, chopped
2 lbs. chopped meat, make into meatballs

Boil onions and celery in stock for 20 minutes. Add the greens and drop in meatballs, a few at a time. Cook for 20 minutes. Before serving, whisk some hot soup into the eggs with cheese and then stir into hot soup. Makes serving for 8.