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1
In a small bowl, combine ground meat, 1 egg, bread crumbs, grated cheese, parsley, garlic, a pinch of salt, and black pepper.
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2
Form into meatballs about the size of a walnut.
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3
Heat 2 tablespoons oil in a 12 to 14-inch saute pan over medium heat and brown the balls, working in batches.
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4
In a 2-quart saucepan, bring the chicken stock to a simmer over medium-low heat.
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5
Add the escarole and cook 7 to 10 minutes.
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6
Add the meatballs and simmer 10 minutes more, or until meatballs are cooked through.
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7
Place the flour in a shallow bowl.
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8
In a separate shallow bowl, beat the remaining 2 eggs.
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9
Roll the bread cubes in the flour, then in the beaten eggs.
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10
In a 10-inch saute pan, heat the remaining 1/2 cup oil over medium-high heat and fry the bread cubes until golden brown on all sides.
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11
Remove and drain on paper towels.
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12
Divide the hot stock, meatballs and bread cubes among 6 to 8 warmed soup bowls and serve, garnished with extra grated cheese, if desired.
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13
In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking.
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14
Add all the chicken parts and brown all over, stirring to avoid burning.
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15
Remove the chicken and reserve.
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16
Add the carrots, onions, and celery to the pot and cook until soft and browned.
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17
Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley.
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18
Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan.
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19
Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat.
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20
Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids.
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21
Stir the stock to facilitate cooling and set aside.
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22
Refrigerate stock in small containers for up to 1 week or freeze for up to 1 month.
