Recipe courtesy of Rocco DiSpirito
30 min
20 min
10 min
6 to 8 servings


  • 8 cups homemade chicken broth
  • 3/4 pound ground beef
  • 3/4 pound ground pork
  • 3 eggs, plus 5 eggs
  • 1 cup dry bread crumbs
  • 2 teaspoons dried basil
  • 1 teaspoon dried parsley
  • 1/2 cups grated Parmesan, plus 1 cup
  • 2 medium heads escarole, cleaned and chopped


In a separate pot over medium heat, bring the broth to a boil. In a separate large bowl, combine the ground beef, ground pork, 3 eggs, bread crumbs, basil, parsley and 1/2 cup Parmesan. Mix well and form into bite-size balls. Drop the balls into the broth. Add escarole into broth. When meatballs rise to the top, they are cooked, about 6 to 7 minutes. When escarole is wilted it is done. In a separate bowl, combine the remaining 5 eggs with the remaining 1 cup of cheese. Pour this mixture into the soup, stirring continuously, until the egg is cooked.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:


Italian Wedding Soup

Recipe courtesy of Giada De Laurentiis

Clara Corrado's Italian Wedding Soup

Recipe courtesy of Mo Rocca

Italian Wedding Cookies

Recipe courtesy of Rocco DiSpirito

EJ's Simple Italian Meatball Soup

Lentil Soup

Recipe courtesy of Alton Brown

Italian Vegetable Soup

Recipe courtesy of Giada De Laurentiis

Italian Bread and Cabbage Soup with Sage Butter

So Much Pretty Food Here