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1
Prepare soup:.
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2
Place chicken in a large stock pot with just enough cold water to cover.
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3
Slowly bring to a boil and skim off the brown foam that rises to the surface.
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4
Once the brown foam subsides, add the rest of the ingredients except the salt and pepper.
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5
Boil chicken gently for approximately 2-3 hours until the meat is falling off the bone and the vegetables are very soft.
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6
Strain the meat and vegetables from the broth.
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7
Pull meat off the bones and break into spoon sized pieces and return to the broth.
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8
Finely mince the carrot and return that to the broth. Set aside.
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9
Prepare meatballs:.
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10
In a food processor add the eggs, garlic and parsley. Pulse on and off until minced but not a complete emulsion. You want very fine pieces.
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11
In a large bowl add the three ground meats and top with the egg mixture and salt and pepper.
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12
With your hands, begin to work the meats together with the egg.
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13
Add cheese and some of the breadcrumbs.
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14
Add as much or as little breadcrumb that you need until the mixture is somewhat moist, holds together, and not too dry.
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15
Roll mixture into small meatballs approx the same diameter as a quarter.
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16
In a medium sized saucepan, bring about 2 cups of the college inn chicken broth to a simmer.
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17
Drop the little meatballs into the college inn and poach until cooked through (about 3 minutes) remove with a slotted spoon and add to reserved soup. Continue until all the meatballs are cooked.
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18
Strain liquid left over in saucepan through cheesecloth and add to the soup that now has meatballs and chicken pieces in it.
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19
In another large stockpot, bring a large amount of salted water to a rolling boil.
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20
Add the thoroughly washed escarole to the water and allow to return to a boil.
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21
Cook until bright green slightly tender (don't overcook here in the water) remove with a large slotted spoon or strain into a colander.
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22
Add to stock pot with soup. Add remaining college inn to the soup (enough to cover all ingredients in pot) and bring to a simmer.
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23
Add additional 1/3 cup locatelli to simmering soup.
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24
Tastes best if refrigerated overnight and warmed thoroughly the next day.
