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.

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