Recipe: Chicken Soup with Greens and Tiny Meatballs (or turkey wings, Italian)

MOTHER'S CHICKEN SOUP WITH GREENS AND TINY MEATBALLS

1 (3 pound) stewing chicken or 2 turkey wings (2 to 3 pounds)
1 small onion, peeled
5 or 6 parsley sprigs, divided use
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 chicken or turkey and vegetables, and strain the broth. Leave the poultry 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. Roll the veal mixture into balls the size of marbles.

Bring 2 quarts of the broth to a boil and drop the meatballs 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.

Makes 8 servings
Source: Festa by Helen Barolini