Ingredients
- Soup Base:
- 8 lbs. escarole chopped
- 1 lb. ground beef
- 2 teaspoons garlic powder
- 2 teaspoons black pepper
- 2 tablespoons Locatelli cheese
- 1/4 cup bread crumbs
- 1 egg
- 3 chicken breasts split into 6 pieces
- 3 stalks celery
- 4 carrots peeled
- 1 dozen large eggs
- 4-5 ounces Locatelli cheese
- Salt and black pepper
Preparation
Step 1
Preheat oven to 350 degrees. Cut off core of escarole, wash it and then place it in a pot with a couple cups of water to steam it. While escarole is steaming, put meat in a bowl and cover it lightly with a layer of garlic salt, layer of black pepper and 2 layers of cheese. Then add a layer of breadcrumbs and 1 egg. Mix well. Roll mixture into 1/2” meatballs. Place meatballs on a baking sheet and bake 15 minutes. Remove cooked meatballs from oven and place them in a brown paper bag with a paper towel. Shake bag a few times to eliminate excess grease. Drain steamed escarole and chop it. After chopping the escarole, drain it again.
Soup Base:
Fill a 16 quart stock pot a little more than halfway with cold water. Add chicken, celery, carrots and salt and pepper to taste. Cook on medium heat for approximately 1-1/2 to 2 hours, skimming top of pot every 15 minutes or so. After cooking remove chicken from broth and let cool. Turn stove up to high and bring broth to a boil. Once broth comes to a boil, add escarole and meatballs. Stir until completely mixed. Cut chicken into bite size pieces and add to soup. Bring soup back to a boil. In bowl mix together eggs and cheese with a wire whisk. Slowly stir the egg/cheese mixture into the boiling soup. Reseason if necessary. Cover the pot and remove from the heat. Let sit for 15 minutes prior to serving.