6 cups of chicken broth
1 head of escarole
1 lb lean ground beef
3/4 cups plain bread crumbs
3 tbsp parsley
1-2 cloves garlic, finely chopped
1/2 cup grated Parmesan cheese
4 eggs
Salt
Pepper

Escarole: Clean and trim the leaves. Boil in a large pot of water until tender. Drain and chop into small pieces.
Meatballs: Mix bread crumbs with parsley and add a little broth until the crumbs are moistened. Add to the beef, along with 1 egg, garlic and 1/4 cup cheese, plus salt, and pepper to taste. Mix well and make small balls, a little larger than chick peas.
Egg-cheese mixture: Beat with a fork 3 eggs, together with 1/4 cup cheese.
Putting it all together: Bring the broth to boiling. Drop the meat balls into the boiling soup. When they are cooked through ( it will not take long for such small balls), add the escarole. Reheat to a gentle boil. While slowly stirring, add the egg/cheese mixture.Serve hot.

Courtesy of Karen Hawthorne, who calls it "Italian Wedding Soup", meaning that it is not an everyday soup, for sure. My mother used to make it on special occasions.