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1
Preheat the oven to 350 degrees.
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2
Cut off the core of the escarole, wash it and then place it in a pot with a couple cups of water to steam it.
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3
While escarole is steaming, put the meat in a bowl and cover it lightly with a layer of garlic salt, layer of black pepper and 2 layers of cheese.
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4
Then, add a layer of breadcrumbs and 1 egg.
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5
Mix well.
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6
Roll the mixture into 1/2-inch meatballs.
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7
Place the meatballs on a baking sheet and bake for 15 minutes.
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8
Remove the cooked meatballs from the oven and place them in a brown paper bag with a paper towel.
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9
Shake the bag a few times to eliminate excess grease.
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10
Drain the steamed escarole and chop it.
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11
After chopping the escarole, drain it again.
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12
Fill a 16 quart stock pot a little more than halfway with cold water.
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13
Add chicken, celery, carrots and salt and pepper to taste.
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14
Cook on medium heat for approximately 1 1/2 to 2 hours, skimming the top of the pot every 15 minutes or so.
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15
Be careful not to add too much salt to the soup until it is finished because the escarole, eggs and cheese have salt in them.
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16
After cooking, remove the chicken from the broth and let cool.
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17
Turn the stove up to high and bring the broth to a boil.
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18
Once the broth comes to a boil, add the escarole and the meatballs.
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19
Stir until completely mixed.
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20
Cut the chicken into bite sized pieces and add to the soup.
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21
Bring soup back to a boil.
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22
In a bowl, mix together the eggs and cheese with a wire whisk.
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23
Slowly stir the egg/cheese mixture into the boiling soup.
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24
Reseason if necessary.
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25
Cover the pot and remove from the heat.
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26
Let it sit for 15 minutes prior to serving.
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27
The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens.
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28
Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
