Recipe courtesy of Rocco DiSpirito
Show: Melting Pot
Save Recipe Print
30 min
20 min
10 min
6 to 8 servings



In a separate pot over medium heat, bring the broth to a boil. In a separate large bowl, combine the ground beef, ground pork, 3 eggs, bread crumbs, basil, parsley and 1/2 cup Parmesan. Mix well and form into bite-size balls. Drop the balls into the broth. Add escarole into broth. When meatballs rise to the top, they are cooked, about 6 to 7 minutes. When escarole is wilted it is done. In a separate bowl, combine the remaining 5 eggs with the remaining 1 cup of cheese. Pour this mixture into the soup, stirring continuously, until the egg is cooked.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.


Quick Creamy Tomato Soup

Recipe courtesy of Rachael Ray

Italian Wedding Soup

Recipe courtesy of Food Network Kitchen

Garlic Soup

Recipe courtesy of Michele Urvater

Onion Soup Gratin

Recipe courtesy of Food Network Kitchen

Serrano Ham and Manchego Cheese Plate

Recipe courtesy of Michael Chiarello

Little Mozzarella-Stuffed Meatloaves

Recipe courtesy of Food Network Kitchen

Veal Rolls Stuffed with Prosciutto and Cheese

Beef and Ground Pork Sliders

Recipe courtesy of Robert Irvine

Italian-American Meatballs

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories