- 1 pound [454 g] ground beef
- 2 eggs
- 1/4 to 1/2 cup [60 to 115 g] grated Romano cheese
- 1 tablespoon [15 mL] freshly chopped parsley
- 1/2 cup [125 mL] Italian-style breadcrumbs
- 1 clove garlic, minced [optional]
- Salt and pepper, to taste
- 3 pounds [1.4 kg] escarole leaves
- 1 [3 1/2 to 4 1/2-pound / 1.6 to 1.9-kg] boiling chicken
- 1 onion, chopped
- Many celery dices [optional]
- Salt, to taste
- 2 eggs, beaten
- 1/4 cup [60 g] grated Romano cheese
- Preheat oven to 350°F [180°C].
- Mix together ground beef, 2 eggs, 1/4 to 1/2 cup [60 to 115 g] grated Romano cheese,, chopped parsley, Italian-style breadcrumbs and, if desired, minced garlic; salt and pepper.
- Shape mixture into tiny balls, each one the size of a marble; arrange onto a baking sheet.
- Lightly brown into preheated oven; reserve.
- Rinse escarole leaves many times, until well cleaned.
- Tear leaves into bite-size pieces; simmer into boiling water until tender, drain and set aside.
- Transfer chicken and chopped onion into a 16 to 24-cup [4 to 6-L] casserole; fill casserole with water.
- Bring to a boil, then simmer over low heat until chicken is done.
- Drain chicken and onions reserving strained cooking broth into a clean casserole.
- Skin, bone then cut chicken meat into bite-size pieces.
- Add chicken pieces, celery dices, salt and reserved browned ground beef balls to strained chicken cooking broth.
- Bring to a boil; simmer for 20 minutes.
- Mix in reserved tender torn-up escarole leaves; reserve.
- Just before serving, bring soup to a boil; beat together beaten eggs and remaining 1/4 cup [60 g] grated Romano cheese.
- Slowly stir beaten eggs/grated cheese mixture into soup, until eggs are done.