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1
Prepare the Chicken Stock as described on page 74, adding the chicken breasts or legs along with the vegetables.
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2
Remove the chicken breasts or legs from the stock after 1 hour of cooking and let them stand at room temperature until cool enough to handle.
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3
Discard the skin and pick the meat off the bone, shredding it coarsely and discarding little bones and cartilage as you do.
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4
Return the bones to the stock.
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5
Bring a large saucepan of salted water to the boil.
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6
Crumble the ground beef into a large mixing bowl and sprinkle the bread crumbs, parsley, and grated cheese over it.
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7
Beat the egg with 3/4 teaspoon salt and 1/4 teaspoon pepper until blended, and pour over the beef.
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8
Mix thoroughly with clean hands until evenly blended.
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9
Roll a heaping tablespoon of the meat mixture between your palms to form a 1-inch ball.
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10
Repeat with the remaining meatball mix.
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11
Carefully slip the meatballs into the boiling water and cook 2 minutes.
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12
Remove the meatballs with a wire skimmer or slotted spoon and drain thoroughly.
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13
(The meatball mixture can be prepared and the meatballs formed up to several hours in advance, but keep them refrigerated, and dont poach them until just before serving the soup.)
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14
Ladle 8 cups of the chicken stock through a fine sieve into a 4-quart pot.
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15
Bring to a simmer.
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16
Stir in the escarole and chicory and simmer 5 minutes.
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17
Stir the reserved shredded chicken into the pot.
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18
Stir in the poached meatballs and spinach, return to the simmer, and cook until the meatballs are cooked through and all the greens are tender, about 5 minutes.
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19
Season to taste with salt and pepper, remove from the heat, and stir in the provola.
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20
Ladle immediately into warmed soup bowls.
