3 lbs. escarole
1 lb. beef cubes
1 carrot, chopped
1 sm. onion, chopped
1/2 c. chopped celery
2 eggs
1/4 c. Romano cheese
1/8 tsp. salt
1/8 tsp. pepper

MEATBALLS:

1 lb. ground beef
1/8 tsp. salt
1/8 tsp. pepper
1/4 c. Romano or locatelli cheese
1/2 c. bread crumbs
1 tbsp. parsley
2 eggs

Wash escarole thoroughly. Place it while moist in a covered saucepan and cook about 6 minutes or until almost tender; drain. Bring 3 quarts water to a boil. Add beef cubes, carrots, onions, and celery. Simmer at least 1 hour; meat should be tender.

Combine all ingredients for meatballs. Roll into 1-inch balls. Brown in oil and drain; add to soup and cook an additional 10 minutes; add escarole.

In separate bowl, mix eggs, cheese, salt, and pepper. Stir into soup. Remove from heat and allow eggs to cook a few minutes in hot soup before serving.