Tender escarole and tasty meatbals make this soup a complete meal.
Escarole & Meatball Soup
1 small to medium head of escarole, washed and chopped into large pieces
1/2 lb chop meat (mix of pork, veal & beef)
3 tbls grated parmigiano cheese
a few sprigs of parsley, chopped (or 1 tsp dried parsley)
2 cloves of garlic, chopped fine
1 slice of white bread
2 tbls milk
4 cups of chicken stock
salt pepper and olive oil
Break up the bread and soak in the milk till soft.
In a bowl mix the chop meat, parmigiano cheese, egg, parsley, garlic, soaked bread, a pinch or two of salt and pepper. Mix gently and only until all the ingredients are incorporated. Pinch off 1 inch pieces of the mix and roll into meatballs (you should get about 20).
Heat 3 tbls olive oil in a soup pot (no smaller than 3 quart size) and add the meatballs. Cook a few minutes, turning them so all sides are brown. Add the escarole and the chicken stock.
Simmer about 35-40 minutes until the escarole is soft and the meatballs are cooked through.