1 onion (finely chopped)
1/3 cup fresh italian parsley (finely chopped)
2 tsp. garlic (minced)
1 tsp. kosher salt
1 slice multigrain bread (crust removed, and cut into tiny pieces)
1/2 cup parmesan cheese (grated)
1/2 pound ground beef
1/2 pound ground pork
1/4 tsp. fresh cracked black pepper
mix all the above ingredients together in a large bowl. start forming the meatballs by taking 1 tbsp. of the mixture and forming small balls with them. continue this until all of the mixture is made into meatballs. set aside.
8 cups chicken broth (recipe below)
1 pound escarole (washed and coarsely chopped)
3 tbsp. parmesan cheese (grated)
salt and pepper to taste
4 1/2 pound whole chicken
place the chicken into a large pot. fill the pot with cold water (about 15 cups), and bring to a boil. reduce the heat to a simmer. cover and simmer for 2 hours.
remove the chicken from the pot and reserve the broth. the meat can be used for a number of other things.
making the soup:
bring the 8 cups of chicken broth to a boil in a large pot over medium high heat. add in the meatballs and half of the escarole to the broth and simmer for 8 mins. or until the meatballs are cooked. half way through cooking the meatballs, add in the remaining escarole and continue to simmer.
in a separate bowl. whisk the eggs with the parmesan cheese. gently stir the soup while slowly drizzling in the egg mixture, and cook for an additional 1 min. season with salt and pepper to taste.
ladle the soup into bowls and serve warm, garnish with grated parmesan cheese.
serves about 6.