Ingredients
- 1/2 pound ground veal
- 1/2 pound ground chicken
- 1 cup dried bread crumbs (store-bought are fine)
- 1 cup egg
- 2 tablespoon chopped fresh parsley
- 1/2 cup grated parmesan cheese
- 1 teaspoon kosher salt
- 2 tablespoon cold water
- 1/2 pound ground veal
- 1/2 pound ground chicken
- 1 cup dried bread crumbs (store-bought are fine)
- 1 cup egg
- 2 tablespoon chopped fresh parsley
- 1/2 cup grated parmesan cheese
- 1 teaspoon kosher salt
- 2 tablespoon cold water
- 1/2 cup olive oil
- 1 cup diced onions
- 2 tablespoon chopped garlic
- 2 quart chicken stock
- 2 cup diced carrots
- 2 cup diced celery
- 1 cup diced zucchini
- 1 pound escarole, chopped
- 1/2 cup grated parmesan cheese
Preparation
Baking Directions:
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.
