Preparation:
Bring the broth to a boil. Add the escarole,
and simmer while you prepare the meatballs.
In a small bowl, combine the pork, garlic,
shallots, parsley, and the egg yolk.
Season with salt and pepper. Form into
3/4-inch meat balls. Drop the meat balls
into the broth and simmer until they are cooked,
about 5-8 minutes. Drop in the pastine, and taste
to adjust the seasonings. Turn off the heat. Begin
to stir the soup in a clockwise motion and
slowly drizzle in the beaten eggs, so it
will form strands.
Hope this helps Julie aka pumpkin:)) |
