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Chicken: Chicken Escarole Soup with Meatballs

Source of Recipe

Norma Manna


List of Ingredients

15 chicken wings
4 medium carrots, cut into 1/2" pieces
1 large potato, cut into 1/2" cubes
4 large stalks celery, sliced
1 large tomato, seeded, diced
1 large onion, diced
1 tablespoon salt, or to taste
1 teaspoon pepper
4 quarts water
1 small head escarole (5-6 oz)

MEATBALLS:
1 egg, beaten
1/2 pound ground beef
1/2 cup dry bread crumbs
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1 clove garlic, minced
1 teaspoon grated Parmesan cheese


Recipe

Combine first nine ingredients in a large Dutch oven or soup kettle. Bring to a boil; redduce heat and simmer, covered,, 1 hour or until the chicken and vegetables are tender. Remove chicken wings; discard bones and return meat to kettle. Add escarole; cook 15 minutes longer. For meatballs, combine all ingredients in bowl; mix well. Shape into marble-sized balls; add to simmering soup. Cook for 10 minutes or until the meatballs are done. Yield: 22-24 servings (6 quarts).