1large head escarole, end trimmed, washed and cut into strips
Directions
To make the meatballs:
Add all the meatball ingredients to a mixing bowl and using your hands, mix until well combined. Roll into small meatballs. Set aside.
Put a skillet over a medium-high flame and heat the oil. Fry the meatballs in batches until golden. Transfer with a slotted spoon to a paper towel lined plate. Set aside.
To make the soup:
Crack the 3 eggs into a bowl and whisk with a fork.
Put a large stock pot over a medium-high flame and heat the oil. Add the carrots, onions and celery and cook until softened, about 5-7 minutes.
Add the broth to the pot and bring to a boil. Add the meatballs, escarole and egg and bring the pot to a boil once more. Cook for 20 minutes, or until the escarole is tender.
Serve in bowls with some crusty Italian bread and a sprinkle of grated cheese.