Total Time
30mins
Prep 20 mins
Cook 10 mins

Classic soup.

Ingredients Nutrition

Directions

  1. In soup pot on med heat, bring broth to a boil.
  2. In bowl mix beef, pork, 3 eggs, crumbs, basil, parsley, and 1/2 cup parmesan.
  3. Mix well and form into tiny bite size balls.
  4. Drop the balls into the broth.
  5. Add escarole.
  6. When meatballs rise to the top, they are cooked, (7-8 minutes).
  7. When ecsarole is wilted it is done.
  8. In another bowl, mix the remaining eggs with the remaining parmesan.
  9. Add to soup, stirring continuously, until cooked through.
Most Helpful

I started this soup by adding carrots, onions and celery, finely diced and sauteed in olive oil. Then I proceeded with the recipe except adding 1/2 c acine de pepe (very small pasta). Very good tasting!

Marie November 03, 2002

Very good! With a little chicken this would be perfect! I like the parmesan and egg rather than the noodles! Thank you so much! It was a big hit! ps meatballs were great!

greyghost September 04, 2002

Very tasty, especially with the parmesan added.

Marcy1 August 14, 2002