Italian Wedding Soup

It is getting cold now, so I tried to think of another comfort food for winter months. Growing up in my house this was just my mom's chicken soup, but in the past decade or so it has been titled "Italian Wedding Soup".

This is great as a first cource . Reserve some extra chicken and make chicken salad for soup and sandwiches!

Chicken Broth

1 3 lb soup chicken

1 small onion

2 tbsp salt

6 qts water

Meatballs

1 lb ground chuck

2 garlic clove

1/4 cup of water

2 tbsp parsley

1 cup bread crumbs

1 small onion

2 eggs

3 cups of chopped streamed escarole

1/4 cup romano cheese mixed with 2 eggs.

Chop garlic, onions and parsley very fine and add to ingredients. Mix well and form into very small meatballs.

Boil chicken, salt and onions in water until tender. This can be anywhere from 45 minutes to an hour. Remove chicken from broth. Let chicken cool and shut broth. Debone chicken and ct into small pieces. Set aside. Skim off any fat off the broth, and bring it to a boil. Drop in meatballs, lower heat and heat for 15 minutes. Add chicken and escarole. Cook 10 minutes more, then add cheese and egg mixture while soup begins to boil again. Cook for another 10 minutes. Serve hot.

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