Chicken and Escarole Soup With Meatballs

Name: Chicken and Escarole Soup With Meatballs
Cook time: 2 h
Total time: 2 h
Yield: 14 serving(s)
Ingredients: 1 (4 lb) chicken, cut up; 1 large onion, cut in half; 1/4 teaspoon whole black peppercorn; 1 bay leaf; 1 lb ground meat (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; 1 cup plain dried breadcrumbs; 1/3 cup milk; 1 (13 3/4-14 1/2 ounce) can chicken broth; 3 medium carrots, sliced; 2 medium celery ribs, sliced; 1 small escarole, cut into 1/2-inch strips, with tough stems discarded (about 8 ounces)

Submitted by DIANE B.

"Bhg"

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Ready In:: 2hrs
Ingredients:: 17
Serves:: 14

ingredients

1 (4 lb) chicken, cut up
1 large onion, cut in half
¹⁄₄ teaspoon whole black peppercorn
1 bay leaf
1 lb ground meat (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
1 cup plain dried breadcrumbs
¹⁄₃ cup milk
1 (13 3/4-14 1/2 ounce) can chicken broth
3 medium carrots, sliced
2 medium celery ribs, sliced
1 small escarole, cut into 1/2-inch strips, with tough stems discarded (about 8 ounces)

directions

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.
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.