Italian Escarole Soup

1. 1

   Boil chicken.

2. 2

   After the chicken is finished remove from the broth and cut it in tiny pieces.

3. 3

   Cook the escarole separate and after it is cooked cut in small pieces and put in the broth.

4. 4

   Add the chicken pieces and little meatballs into the broth.

5. 5

   After about an hour, beat the eggs and cheese in a separate dish.

6. 6

   With fork, mix the eggs and cheese into the soup.

7. 7

   Let it cook for 15 to 20 minutes more.

* Per serving · 4 servings · Values may vary.

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