Recipe: Chicken and Escarole Soup with Meatballs

CHICKEN AND ESCAROLE SOUP WITH MEATBALLS

1 (4 pound) chicken, cut up
1 large onion, cut in half
1/4 teaspoon whole black peppercorns
1 bay leaf
12 cups water
1 pound ground meat for meatloaf (beef, pork and veal)
2 garlic cloves, crushed with garlic press
1 large egg, beaten
1/4 cup chopped fresh parsley leaves
1/2 teaspoon ground black pepper
3/4 cup grated Romano cheese (plus additional for serving)
2 3/4 teaspoons salt, divided use
1 cup plain dried bread crumbs
1/3 cup milk
1 (13 3/4 to 14 1/2 ounce) can chicken broth
3 medium carrots, sliced
2 medium celery stalks, sliced
1 small head escarole (about 8 ounces), cut into 1/2-inch strips, with tough stems discarded

In 8-quart Dutch oven or saucepot, combine chicken, onion, peppercorns, bay leaf, and 12 cups water; heat to boiling over high heat. Reduce heat to low; cover and simmer 1 hour and 15 minutes or until chicken is tender.

MEANWHILE, PREPARE MEATBALLS:
In large bowl, with hands, combine ground meat, garlic, egg, parsley, pepper, 1/2 cup Romano cheese, and 3/4 teaspoon salt.

In small bowl, mix bread crumbs and milk to form a thick paste. Mix bread crumb mixture into meat mixture just until blended. Shape meat mixture into about seventy 1-inch meatballs and place on cookie sheet; cover and refrigerate 30 minutes.

TO MAKE THE SOUP:
Remove chicken to bowl; cool until easy to handle. Discard skin and bones from chicken; cut chicken into bite-size pieces. Reserve 2 cups cut-up chicken; refrigerate remaining chicken for use another day. Pour chicken broth through sieve lined with paper towels into large bowl. Let stand a few seconds until fat separates from meat juice. Skim fat from broth and discard.

Return broth to clean Dutch oven or saucepot; add canned chicken broth and 2 teaspoons salt; heat to boiling over high heat. Stir in carrots and celery; heat to boiling. Reduce heat to low; cover and simmer 8 to 10 minutes, until vegetables are tender.

Add meatballs and 1/4 cup Romano cheese; heat to boiling over high heat. Reduce heat to low; cover and simmer 15 minutes or until meatballs are cooked through.

Stir in escarole and reserved chicken; heat through.

Serve with grated Romano cheese to sprinkle over each serving

Makes 14 servings
Source: Good Housekeeping Magazine