Time to make:
1 hour cooking, 75 minutes preparation
Calories per Servings:
Not Available
INGREDIENTS:
4 lb chicken, cut up
1/4 tsp whole black peppercorns
1 lb ground meat
2 cloves garlic, crushed
1/4 cup chopped fresh parsley leaves
1/2 tsp ground black pepper
3/4 cup grated romano cheese, plus additional for serving
2 3/4 tsp salt
1 cup plain dried bread crumbs
1/3 cup milk
14 oz chicken broth
8 oz head escarole, cut into 1/2-inch strips, with tough stems discarded
1 bay leaf
1 large egg, beaten
1 large onion, cut in half
3 medium carrots, sliced
2 medium celery stalks, sliced
STEP BY STEP:
In 8 quart Dutch oven or saucepot, combine chicken, onion, peppercorns, bay leaf, and 12 cups water; heat to boiling over high heat. Reduce heat to low; cover and simmer 1 hour and 15 minutes or until chicken is tender
Meanwhile, prepare meatballs: In large bowl, with hands, combine ground meat, garlic, egg, parsley, pepper, 1/2 cup Romano cheese, and 3/4 teaspoon salt
In small bowl, mix bread crumbs and milk to form a thick paste. Mix bread-crumb mixture into meat mixture just until blended
Shape meat mixture into about seventy 1-inch meatballs and place on cookie sheet, cover and refrigerate 30 minutes
Remove chicken to bowl, cool until easy to handle. Discard skin and bones from chicken; cut chicken into bite-size pieces
Reserve 2 cups cut-up chicken; refrigerate remaining chicken for use another day
Pour chicken broth through sieve lined with paper towels into large bowl. Let stand a few seconds until fat separates from meat juice. Skim fat from broth and discard
Return broth to clean Dutch oven or saucepot; add canned chicken broth and 2 teaspoons salt; heat to boiling over high heat. Stir in carrots and celery; heat to boiling
Reduce heat to low; cover and simmer 8 to 10 minutes, until vegetables are tender. Add meatballs and 1/4 cup Romano cheese; heat to boiling over high heat
Reduce heat to low; cover and simmer 15 minutes or until meatballs are cooked through. Stir in escarole and reserved chicken; heat through. Serve with grated Romano cheese to sprinkle over each serving.
