Start with 8 cups of chicken bone broth, I use my own bone broth when making soups but you can use stock from a can if you cannot use fresh bone broth.
In a large pot add:
8 -12 cloves of crushed garlic and sauté in about 5 tbsp. of olive oil.
Add the 8 cups of bone broth and let simmer for about 10 mins.
Add a pinch of cumin
Add a pinch of sea salt
Add a pinch cracked black pepper
Add a pinch of red pepper flakes
Add a splash of Braggs Amino Acid
1 package of baby bella mushrooms sliced.
Beat 5 eggs and pour into broth and stir well, this will add a layer of texture and taste.
Chop up two large heads of Escarole and add a few bunches at a time till all is in the pot.
Add 20 small homemade meatballs
Add 2 -3 lbs. of grilled sausage
Let the soup simmer for another 10- 20 mins so all the flavors blend together.
You can also turn off the soup, place a lid on top and let cool for and hour or two and then reheat for a more intense flavor.
Soup always taste better the next day.
Serve with the big three cheeses: Locatel, Romano and parmesan.