Mother's Chicken Soup with Greens and Tiny Meatballs
Book Description
Helen Barolini rediscovered her culinary heritage when she married Italian writer Antonio Barolini and lived for some years in Italy. Festa is a year-long feast of memories and delicious, traditional Italian dishes-from St. Nicholas sweetmeats in December and perciatelli with sardines and fennel for March's St. Joseph's Day, to figs with prosciutto for summer's Ferragosto and pumpkin gnocchi for an American Thanksgiving in Italy.
1 (3-pound) stewing fowl or 2 turkey wings (2 to 3 pounds)
1 small onion, peeled
5 or 6 parsley sprigs
2 or 3 celery stalks with tops
1 medium carrot, pared
1 medium ripe tomato, peeled; seeded; and chopped
Salt and freshly ground black pepper, to taste
1/2 pound ground veal
1 small clove garlic, minced
1 tablespoon grated Parmesan cheese
1 egg yolk
1/4 cup cracker meal
1 head washed and shredded escarole
Put the fowl. or turkey wings in a soup kettle, and cover with water, at least 3 1/2 quarts. Bring slowly to a boil. Adjust the heat so the liquid just bubbles gently. Skim off the scum from the top.
Add the onion, 3 sprigs of the parsley, the celery, carrot, tomato, salt, and pepper. Simmer 3 hours, partially covered.
Remove the fowl or turkey and vegetables, and strain the broth. Leave the fowl and vegetables in a quart of broth for use at another time.
Cool the broth, then refrigerate it, uncovered.
Chop fine the remaining parsley sprigs. Mix them together with the ground veal, garlic, Parmesan cheese, egg yolk, and salt and pepper. Add just enough cracker meal to bind the mixture.
Bring 2 quarts of the broth to a boil. Roll the veal mixture into balls the size of marbles, and drop them into the broth. Stir in the escarole. When the soup returns to a boil, lower the heat and simmer it uncovered for 20 minutes. Serve immediately.
