Serves: 6
Total Calories: 264

4 quarts homemade Chicken Broth or a mix of half store-bought broth and half water
1 head medium sized escarole (about 1 pound)
3 large carrots, chopped

MEATBALLS
1 pound ground veal or beef
2 large eggs, beaten
1/2 cup very finely minced onion
1 cup plain bread crumbs
1 cup freshly grated Pecorino Romano cheese, plus more for serving
1 teaspoon salt
Freshly ground black pepper, to taste

1 Prepare the broth, if necessary. Then, trim the escarole and discard any bruised leaves. Cut off the stem ends. Separate the leaves and wash well in cool water, especially in the center of the leaves where soil collects. Stack the leaves and cut them crosswise into 1-inch strips.

2 In a large pot, combine the broth, escarole, and carrots. Bring to a simmer and cook 30 minutes.

3 Meanwhile, prepare the meatballs: Mix all of the meatball ingredients in a large bowl. With your hands (or a small scoop dispenser), shape the mixture into tiny balls, about the size of small grapes, and place them on a plate or tray.

4 When the vegetables are ready, gently drop the meatballs one at a time into the soup. Cook over low heat, until the meatballs are cooked through, about 20 minutes. Taste and adjust seasoning. Serve hot, sprinkled with grated Pecorino Romano.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 264
Calories from Fat: 69

More Recipes from the Cook'n in Italy Cookbook:
* Soups
Antonietta’s Bean Soup
Bean and Mushroom Soup
Bread Noodles in Broth
Chicken Broth
Chickpea Soup from Puglia
Chickpea and Pasta Soup
Chunky Fish Soup
Cooked Water Soup
Creamy Bean Soup
Creamy Cauliflower Soup
Creamy Fennel Soup
Creamy Mushroom Soup
Egg Crepes in Broth
Egg Soup from Pavia
Escarole and Little Meatballs Soup
Fontina, Bread, and Cabbage Soup
Friulian Barley and Bean Soup
Green Bean and Sausage Soup
Leek, Tomato, and Bread Soup
Lentil and Fennel Soup
Lentil and Greens Soup
Ligurian Chickpea and Porcini Soup
Married Soup
Meat Broth
Milan-Style Pasta and Beans
Mushroom and Potato Soup
Mussels and Clams in Tomato Broth
Pasta and Beans
Pureed Lentil Soup with Croutons
Red Pepper Soup
Roman Egg Drop Soup
Seafood, Pasta, and Bean Soup
Semolina Fritters in Broth
Sicilian Tomato Barley Soup
Spinach, Lentil, and Rice Soup
Tuscan Bread and Vegetable Soup
Tuscan Fish Soup
Tyrolean Bread Dumplings
Vegetable Soup with Pesto
Winter Squash Soup
Zucchini Pesto Soup
Zucchini and Potato Soup
Zucchini and Tomato Soup