Italian Wedding Soup

Ingredients

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 pepperl
1 cup cooked pastine, tossed in oil to prevent sticking
2 eggs, beaten

Instructions

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.

Yield: 6 portions