Grandmom's Escarole Soup Recipe

• 2 tbsp. extra virgin olive oil
• 2 tbsp. garlic, minced
• 2 c. onion, small dice
• 1/2 c. white wine
• 5 quart. chicken stock
• 2 tbsp. fresh basil, minced
• 1/4 teaspoon Tabasco sauce
• 1/2 teaspoon Worcestershire sauce
• 2 teaspoon salt
• 1/2 teaspoon pepper
• Meatballs (recipe follows)
• 2 lbs. escarole, minced and blanched, or possibly equal amount of frzn spinach
• 6 Large eggs
• 1 to 1 1/2 c. flour

1. Heat extra virgin olive oil in large pot; add in onions and garlic and saute/fry till brown.
2. Add in wine; cook to reduce liquid by half.
3. Add in stock and remaining seasonings and cook for 20 min.
4. Add in meatballs and escarole and cook additional 5 min.
5. When ready to serve, mix together well the Large eggs and flour.
6. Don't whip; air will get into batter.
7. Pour egg batter in a thin stream around the top of warm soup in pot.
8. (You can use egg noodles in place of egg batter.)
9. Let stand 5-7 min.
10. Stir egg mix into soup.
11. Mix should break into tiny noodles.
12. Serves 8-10.

extra virgin olive oil, garlic, onion, white wine, chicken stock, fresh basil, tabasco sauce, worcestershire sauce, salt, pepper, blanched, eggs, flour

Taken from cookeatshare.com/recipes/grandmom-s-escarole-soup-54702 (may not work)