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Escarole Soup

List of Ingredients




1 Med. Meaty Ham bone (or 1/2 lb. piece of ham (cut into pieces)
2 Med. Onions, chopped
1 Lg. Carrot, cut in half vertically then sliced
1/4 C Parsley, Chopped
1/12 Qts Chicken stock or broth
1/2 C Rice, Arborio or long grain
1 Head Escarole, cleaned and chopped coarsely
1/2 C Parmesan cheese, freshly grated
3 Med. Eggs
Salt & Pepper, To Taste


Recipe



Put the ham bone or ham pieces, the onions, carrots, parsley into a large soup pot. Add the chicken stock or broth. Cook for 5 minutes then add the rice. Cook over medium heat until the carrots are soft, but not overdone, and the rice is still al dente.
Add the escarole to the pot and cook until the escarole is cooked to taste. At this point, add salt and pepper to taste.
Whip the three eggs and the grated Parmesan together in a small bowl. Stirring the soup fairly vigorously, pour the egg-Parmesan mixture into the boiling soup. Allow this to cook for about 10 minutes.
Serve hot, with additional Parmesan if desired.