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Ingredients
- 1/2 lb. meat loaf mix (ground beef and pork)
- 2 tsp. dried parsley
- 1/4 c. grated Parmesan cheese
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 1 clove garlic, crushed
- 1/4 tsp. oregano
- 1/4 tsp. basil
- 1/4 c. milk
- Combine the ingredients above. Form small 1/2 inch balls. Drop into boiling salted water. Simmer for 10 minutes, remove with a straining spoon, place on paper towels to drain briefly, then refrigerate
- 1 stewing chicken
- 1 onion, quartered
- 4 cloves garlic, minced
- 1 bay leaf
- 1 carrot, thickly sliced
- 2 stalks celery, with leaves, cut up
- 1/3 teaspoon oregano
- 4 peppercorns
- 2 tsp. salt
- 6 qts. water
Preparation
Step 1
Simmer chicken with the reamining ingredients in the 6 quarts of water about 2 1/2 hours or until tender. Remove skin and bones, cut up and refrigerate. Strain broth and return to pot.
Add 1 head escarole, torn into bite sized pieces, black pepper, and red pepper flakes, to taste. Simmer 20 minutes.
Meanwhile, break spaghetti into 4 inch long pieces and cook according to package directions; drain.
Add 1 1/2 cups prepared chicken and meatballs to broth. Simmer 10 minutes more.
Variations: White cannelloni beans may be added; ham or proscuitto may be substituted for chicken.
This freezes well and can be doubled if you have a pot large enough