ESCAROLE CHICKEN SOUP WITH MEATBALLS
Steps:
- Place chicken, 1/2 parsley and vegetables in large pot. Add water/stock to cover and bring to a boil. Lower heat, simmer for 2hrs. Remove chicken to cool, cut meat. Coarse chop veggies and set aside with meat. (You can chill separate broth and meat/veg at this point and remove fat from soup). Bring strained stock to a simmer. Pulse bread in food prossesor to make crumbs and mix with beef, egg, cheese, s&p, and rest of parsely. Form into meatballs the size of marbles and drop into simmering stock. Rinse and cook escarole in microwave until tender. Chop coarsely and add this along with veg and meat to simmering stock. Simmer until all is heated through. Serve with additional grated Parmesan over soup.
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