Meatballs - Makes about 30 meatballs (appx. 1" each)

• 1 lb ground pork
• 1 cup breadcrumbs
• 1 tbsp ground fennel seed
• ½ cup chopped fresh Italian parsley
• ½ cup grated Parmesan cheese
• ½ cup grated Romano cheese
• 3 tbsp milk
• 1 large egg
• 1 tsp salt
• 1 small onion, grated
• black pepper to taste

Soup

• 12 cups chicken stock or broth
• 1 cup white wine
• 1 lb escarole, cleaned & chopped
• 2 large eggs, lightly beaten
• ½ cup grated Parmesan cheese
• ½ cup grated Romano cheese
• salt & pepper to taste

Meatballs

1. In a bowl, mix pork, breadcrumbs, fennel seed, parsley, cheeses, milk, egg, salt, and onions with your hands. Add black pepper to taste
2. Form tiny balls with the mixture, about 1" in diameter and set aside on parchment-lined baking sheet

Soup

1. In a large pot bring the broth and wine to a boil
2. Add the meatballs and escarole and simmer until the meatballs are cooked through and the escarole is tender, about 10 minutes
3. In a separate bowl, lightly beat 2 eggs and add to cheeses. Stir to mix. Season with salt and pepper. Slowly drizzle into the soup and stir in with a fork so that it forms strands in the soup. Ready to serve!