Ingredients
- For the meatballs
- 1/2 pound ground veal
- 1/2 pound ground chicken
- 1 cup dried bread crumbs (store-bought are fine)
- 1 egg
- 2 tablespoons chopped fresh parsley
- 1/2 cup grated parmesan cheese
- 1 teaspoon Kosher salt
- Pinch of pepper
- 2 tablespoons cold water
- For the soup
- 1/2 cup olive oil
- 1 cup diced onions
- 2 tablespoons chopped garlic
- 2 quarts chicken stock
- 2 cups diced carrots
- 2 cups diced celery
- 1 cup diced zucchini
- 1 pound escarole, chopped
- 1/2 cup grated parmesan cheese
- Salt and pepper (to taste)
Preparation
Step 1
To make the meatballs:
Place the ground veal and chicken in a large bowl. Add the bread crumbs, egg, parsley, cheese, salt, and pepper. With wet, cold hands mix the ingredients together well.
Add the cold water into the mixture then form into about 18 one-inch meatballs, then set aside.
To make the soup:
In a large stockpot, heat olive oil over medium heat, add the garlic and onions and sauté for about 3 to 5 minutes.
Add the chicken stock and bring the soup to a boil over high heat. Add the carrots, celery, and zucchini, lower the heat, cover and simmer for about 1 hour, or until the vegetables are tender.
Add the meatballs and escarole and simmer for another 20 to 25 minutes. Stir in the cheese and season to taste with salt and pepper. Serve immediately.