Ingredients
MEATBALLS:
2 small Onions, grated (I chopped)
2/3 C chopped fresh Italian Parsley
2 large eggs
2 tsp minced garlic
2 tsp salt
2 slice fresh white bread, crust trimmed, torn into small pieces
1/2 C grated Parmesan cheese
1/2 C grated Pecorrino Romano cheese
16 oz Ground Beef (1lb)
16 oz Ground Pork (1lb)
black pepper
SOUP:
24 C low sodium Chicken Broth
1 lb Escarole, coarsely chopped
1 lb Spinach, chopped (fresh or frozen)
4 large Eggs
4 Tbsp gresh grated Parmesan, plus extra for garnish
12 oz Stelline (stars) pasta (one package)- or whatever little pasta you want
Salt & freshly ground black pepper
Preparation
MEATBALLS: (1) Stir the first 6 ingredients in a large bowl to blend (with spoon is fine). (2) Stir in the cheese, beef, pork. (3) Mix well using hands until all blended well (4) Make the meatballs - place on baking sheets and put aside.
SOUP: (1) Bring the broth to a boil in a large pot. (2) Add the meatballs and Escarole/Spinach and simmer until the meatballs are cooked through (about 8 minutes) (3) Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a FORK to form thin strands of egg, about 1 minute. (4) Season with salt and pepper
