(2-3) 32 oz. boxes of organic (low sodium preferable) chicken broth
1 head of escarole, chopped into “bite” size chunks
at least 1 lb. mini meatballs (see my meatball recipe)
salt & pepper to taste
to make it “wedding soup”
4 tbsp. grated parmesan
2 large eggs
Since we were making meatballs for our Thanksgiving feast, we used some of the meatball mixture to add to our escarole soup. Take about a pound of meatball mixture and roll into miniature meatballs (slightly smaller than an inch in diameter). Set aside.
Bring approximately 8 to 12 cups (2-3 boxes) of chicken broth to the boil. Add the escarole and the meatballs and some parmesan to taste. The key to this soup is to let it cook for some time (at least a couple of hours). Escarole can be a little bitter, but as it cooks and the flavors meld together, that bitterness disappears.
To turn it into Italian Wedding soup, mix the eggs along with the parmesan in a small bowl. While stirring the soup, slowly drizzle in the egg mixture (this can be done to greater effect with a fork). Strands will appear in the soup (like egg drop soup). Continue to cook until you’re sure the egg has set. Season to taste with salt and pepper. You can serve along with more parmesan if desired.
this recipe makes approximately 6-8 servings