Escole Soup

Directions

1. 1
   In a large pot, heat broth.
2. 2
   In another pot, boil escole in water until it is tender, drain.
3. 3
   Mix ground chicken with bread crumbs and 1 egg, beaten.
4. 4
   Make into mini meatballs.
5. 5
   Fry with vegetable oil.
6. 6
   In a separate pot, boil pastine.
7. 7
   Add drained escole, pastine and meatballs to broth.
8. 8
   Add 1/2 cup to 1 cup of grated Locatelli cheese.
9. 9
   Once all is added, drop beaten egg into mixture.
10. 10
    Mix all together and let simmer on warm for 5 minutes. Enjoy!