Nothing says Brooklyn like escarole soup.
This is an old Italian recipe and the addition of a little pasta will turn it into Italian Wedding Soup.
As hearty and filling as this soup is, it's quite low in fat and calories.
Remember that escarole is very versatile. It may be cooked or used as a salad green.
Escarole Soup with Tiny Meatballs
6 cups rich chicken broth
3 eggs
1/2 cup grated cheese a combo between Parm & Romano
1/3 to 1/2 lb ground chicken
1 tbs dry breadcrumbs
2 tsp minced parsley
1 tsp minced garlic
1 large head escarole (that would make about 5 firmly packed cups) or comparable amount of fresh spinach.
Salt & freshly ground pepper to taste.
Beat eggs and cheese, set aside
Make the meatballs--mix together the meat, bread crumbs, parsley, garlic and 1 tbs of the egg mixture. Roll into marble-sized balls and place them on a plate.
Wash the escarole and slice the leaves crosswise into 1-inch pieces; slice the stems very fine. Add the escarole to the simmering broth and cook it for 5 minutes.
Add the meatballs and cook for 5 minutes. Stir in the remaining egg/cheese mixture. Bring to a boil and correct the seasoning.
