To make the meatballs: Mix all the ingredients in a bowl. Take one tablespoon at a time and form into balls about 1- inch in diameter. Refrigerate the meatballs until you are ready to add them to the soup. To make the soup: In a soup pot over medium heat, bring the chicken broth to a boil. Add the escarole, onion and meatballs and cook for 3 minutes. Add the pastina and cook for an additional 4 to 5 minutes. In bowl, whisk together the eggs, salt and cheese. Reduce the heat on the soup and quickly whisk in the egg mixture. Allow to cook for 2 minutes, ladle into bowls and serve immediately. Yield: 6 servings as a final course Recipe by: CHEF DU JOURSHOW #DJ9449 - DAVID RUGGERIO
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|Serving Size: 1 Serving (5580g)|
|Recipe Makes: 1|
|Calories from Fat: 1245 (53%)|
|Amt Per Serving||% DV|
|Total Fat 138.3g||184 %|
|Saturated Fat 46.8g||234 %|
|Monounsaturated Fat 52.7g|
|Polyunsanturated Fat 13.6g|
|Cholesterol 2560.7mg||788 %|
|Sodium 3962.6mg||137 %|
|Potassium 5083.4mg||134 %|
|Total Carbohydrate 108.6g||32 %|
|Dietary Fiber 18.7g||75 %|
|Sugars, other 89.9g|
|Protein 162.3g||232 %|
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Calories per serving: 2339
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