- 1 large head of escarole, leaves thoroughly washed and torn into large pieces
- 6 cups homemade chicken stock
- small meatballs (follow recipe)
- 1 cup small soup noodles (alphabets or stars)
Combine chicken stock and escarole in a large pot and bring to a boil; reduce to simmer until escarole has wilted.
To make the meatballs: Combine about ½ pound of ground sirloin with a clove of finely minced garlic, fresh chopped parsley, one egg, about ¼ cup parmesan cheese, and just enough breadcrumbs to hold together. Form into small balls – about the size of quarter. Cook in boiling water about 5 minutes. Set cooked meatballs aside and pour about 1 cup of meat broth into chicken stock.
Cook noodles as directed on package.
When ready to serve, combine meatballs and noodles with escarole in chicken stock. Sprinkle generously with grated Parmigiano Reggiano cheese and enjoy.