David’s Sunday Afternoon Meatball & Escarole Soup
- 1 chicken or duck carcass
- chicken broth or chicken bouillon (enough liquid to cover the carcass)
- 1lb ground lamb or beef
- 2 Eggs
- 2 slices of bread, crumbled
- 3/4 cup parmesan, grated
- zest of 1 lemon
- 1 head Escarole
For the Broth
Boil a chicken or duck carcass in chicken bouillon or broth to make a doublerich stock. The longer the better.
Add a little oregano and salt to taste.
Refrigerate, then skim off fat from top of pot.
*Alternatively, use good quality boxed chicken broth.
For the Meatballs
In a mixing bowl combine 1 lb. ground lamb or beef with 2 eggs, 2 slices crumbled bread, 3/4 to 1 c. parmesan grated, garlic, lemon zest.
Mix until well incorporated.
Roll into ping pong ball or smaller size.
In a skillet over high heat brown the meatballs, turning 3-4 sides.
For the Soup
Tear up 1 entire head escarole into 3-4 inch pieces.
Add meatballs and escarole into broth at same time.
Bring to a simmer over medium to medium-high heat, then turn it off.
Let sit for a little while, then ladle into deep bowls.
Serve with some crusty bread, and maybe some roasted poultry meat, along with a big leafy green salad (spinach would be nice).