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This soup takes a few days to prepare, but worth every bit of love and time you put into it.
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I am a pure bred Italian and got this recipe from my Mom and Aunt who are also pure bred Italian.
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DAY 1.
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With the 2 pounds of escarole (not endive); cut out core; wash, pat dry.
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Put in plastic bags (large bread bags work - each bag holds about a pound.)
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Squeeze out air; freeze.
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*Day 2, when ready to add to the soup, pound the frozen escarole (still in the bag) with the heel of your hand breaking escarole into bite-sized pieces.
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Dump into pot.
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Rinse the plastic bags with warm water to get most of the escarole pieces from the sides and dump the water into the pot.
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Discard the plastic bags - no mess.
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You are going to have a ton of utensils and pots to wash and take care of so this will save you some time.
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Throw everything into a LARGE pot - NOT THE ESCAROLE OR MEATBALLS (later for that).
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Cook chicken until falling off the bone with chicken broth, water, and veggies.
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Place colander over another large pot to catch all the soup; drain chicken.
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Put drained chicken in large bowl, cover; and refrigerate.
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Drain remaining soup through the colander; discard all those veggies.
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They have done their job.
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Refrigerate strained broth.
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Relax, you are done for the first day.
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Clean up the kitchen!
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DAY 2.
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Skim the grease off the cooled broth, return broth to REALLY LARGE pot; heat to simmer.
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While the soup is heating, skin, de-bone chicken and remove all that ugly stuff from your wonderful boiled chicken.
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Cut into pieces and dump into the broth.
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*Now, it's time for the escarole.
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Dump the frozen smashed escarole into hot broth.
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When the escarole has cooked down, (trust me, it will) slowly dump in the meatballs being careful not to splash the hot broth.
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Buy good store-bought ones.
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If you make your own, you will need an extra day.
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I tried it once and it is quite a job.
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You need 100 to 125 small frozen Italian meatballs, depends on your preference (and the size of your pot - better be LARGE).
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The meatballs are usually precooked so you only have to heat thoroughly.
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(Meatballs will swell as they cook; absorbing all that great broth, you will be glad you have a LARGE pot).
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Adjust spices.
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Serve with fresh, warm Italian bread to absorb all that wonderful soup and a simple salad.
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ENJOY!
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This leftover soup freezes well.
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Put leftover soup in plastic containers for gifts for a sick relative or friend.
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Everyone loves it.
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Not just another chicken and noodle soup!
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Even my grandchildren love it and eat every drop in their bowls including the greens.
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The escarole is masked by the great chicken flavor and they dont even know its good for them.
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If you have never tried escarole, do it now.
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It is not bitter.
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Try it, youll like it.
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And meatballs - what kid doesnt like meatballs?!
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- or adults for that matter.
