Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2         Quarts  rich chicken broth
     1/2         Pound  escarole -- cleaned free of the
                        tough stems, and cut into long
                        strips
     1/2         Pound  ground pork
  1           Teaspoon  minced garlic
  1         Tablespoon  minced shallot
  1         Tablespoon  chopped parsley
  1                     egg yolk
                        Salt and pepper
  1                Cup  cooked pastine -- tossed in oil to
                        prevent sticking
  2                     eggs -- beaten

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:))

Nutritional Information:

846 Calories (kcal); 63g Total Fat; (66% calories from fat); 57g Protein; 13g Carbohydrate; 750mg Cholesterol; 299mg Sodium