David’s Sunday Afternoon Meatball & Escarole Soup

Ingredients

• 1 chicken or duck carcass
• chicken broth or chicken bouillon (enough liquid to cover the carcass)
• Oregano
• Salt
• 1lb ground lamb or beef
• 2 Eggs
• 2 slices of bread, crumbled
• 3/4 cup parmesan, grated
• garlic
• zest of 1 lemon
• 1 head Escarole

Instructions

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.

Set aside.

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).