Meatball Chicken Soup with Escarole

By á-47644

Chicken Soup

Ingredients

• 1 whole fryer chicken or 4 chicken breasts with the bone in
• 1 whole onion cut into quarters
• 1/2 apple it sweetens the broth
• 12 baby carrots leave whole
• 2 stalks celery plus some of the tender inner celery leaves
• Large handful of fresh Italian parsley
• 2 sprigs fresh thyme
• 2 bay leaves
• 1 teaspoon curry powder (gives beautiful color and mild hint of spice to the soup)
• Salt and pepper to taste
• 1 tablespoon fresh lemon juice
• 1/2 lbs. tiny pasta cooked separately and set aside. bowties, ozo, patina etc.
• Grated Parmigiano-Reggiano cheese to serve
• Meatballs
• Always use even mixture of ground beef chuck, pork and veal
• Don't overwork the meat, don't over mix as it toughtens the meatballs. Just put ingredients together gently and roll.
• Always use fresh garlic and fresh Italian parsley
• Use fresh breadcrumbs - preferably from Italian breads at least a day old.
• Fry them for the best flavor and moistness
• 2 lbs. ground beef, pork and veal in equal parts
• 2 cups fresh breadcrumbs
• 2 cloves garlic chopped finely
• 1/3 cup chopped fresh Italian parsley
• 2/3 cup grated cheese, Parmigiano-Reggiano, Pecorino or aged provolone
• 1 teaspoon kosher salt
• freshly ground pepper
• 2 eggs

Preparation

Step 1

Place the chicken along with all the other ingredients listed for the soup into a large pot and add enough water to cover all of it. Bring it to a boil and then cover and reduce the heat to let the soup simmer for about 1 1/4 - 1 1/2 hours or until the chicken is so tender that when pierced with a fork, it is falling apart.
Remove the chicken to a platter. Discard the bone and skin and reserve meat.
Chop the chicken into small pieces and set aside.
Remover the carrots and rinse them slightly to get all the herbs etc. off then chop them into little rounds - set aside
Cool the soup down then strain it. Discard all the ingredients in the strainer. You should now have a lovely golden soup.
Add salt and pepper to taste and now a tablespoon of fresh lemon juice.
Add the escarole leaves to the soup and simmer for 25 minutes until tender.
Add the carrots, chicken, meatballs and pasta to soup