Joan's Escarole Soup

INGREDIENTS   

• 1 large onion, cut in pieces
• 1 large can tomatoes
• pinch of sugar
• salt and pepper to taste.
• mini meatballs (approx. 24 to 30) 
• 2 eggs, beaten
• 2 heads escarole lettuce
• ½ cup Parmesan cheese
• ½ cup rice or mini pasta

DIRECTIONS  

1. Let onions, tomatoes, sugar, salt, pepper and meatballs boil in a large pot of water, and then simmer with small meatballs for about 1 hour.
2. Add 2 heads of escarole, washed well and cut up.  Cook for an additional 15 minutes or until escarole is cooked.
3. 1½ hours before serving throw in about ½ cup of rice.  Cook until rice is done.
4. Just before serving add one to two beaten eggs mixed with ¼ to ½ cup of Parmesan cheese.  Add to rapidly boiling soup, stirring quickly. 
5. Serve hot with more grated Parmesan cheese to taste. 

Recipe Author: Joan Marie Poulin
Recipe Image: Jamie Geller