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Ingredients

• 3 can(s) (14- to 14 1/2-ounce) chicken broth
• 3 cup(s) water
• 1 head(s) (12-ounce) escarole, trimmed and cut into 1-inch pieces
• 3 large eggs
• .333 cup(s) freshly grated Pecorino Romano cheese
• .5 teaspoon(s) salt
• .25 teaspoon(s) coarsely ground black pepper

Description

3   Can(s) (14- To 14 1/2-ounce) Chicken Broth 3   Cup(s) Water

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