Italian Wedding Soup

Ingredients

• 1 lb ground chicken
• ½ cup plain breadcrumbs
• 1 large egg
• ½ cup grated Parmesan cheese, plus more for serving
• 2 cloves garlic, minced
• 2 tbsp chopped fresh parsley
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 10 cups chicken stock
• ¾ cup acini di pepe pasta
• 1 head escarole, chopped
• Salt and pepper to taste

Method

1. Mix the ground chicken, breadcrumbs, egg, Parmesan, garlic, parsley and a pinch of salt and pepper. Roll into 1-inch balls and chill while you start the soup.
2. Warm the olive oil in a large pot over medium heat and cook the onion, carrots and celery until soft, about 8 minutes.
3. Add the stock and bring it to a boil, then lower to a steady simmer.
4. Drop in the meatballs and simmer until they reach 165°F in the center, about 10 minutes.
5. Stir in the pasta and cook until tender, about 8 minutes.
6. Add the escarole and cook just until wilted, 2 minutes. Season and serve with more Parmesan.

Notes