1 1/2 quarts rich chicken broth
1/2 lb. escarole, cleaned and cut into strips
1/2 lb. ground pork
1 tsp. minced garlic
1 tbsp. minced shallot
1 tbsp. parsley
1 egg yolk
salt and pepper
1 c. cooked Pastina (tiny soup pasta)
2 eggs, beaten

Bring broth to a boil. Add escarole, and simmer, while you prepare meatballs. Combine pork, garlic, shallots, parsley, and egg yolk. Season with salt and pepper. Form into 3/4 inch meatballs. Drop the meatballs into the broth and continue to simmer 10 - 15 minutes. Add Pastina and season to taste. Turn off heat. Begin to stir the soup clockwise and slowly drizzle in the beaten egg.

Serves 6.