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Categories:Viewed: 57 - Published at: 4 years ago
Ingredients
- 6-8 Boneless Chicken Thighs Or Breasts
- 1/2 Medium Onion, Diced
- 3 stalks Celery, Chopped
- 2 Tablespoons (or More) Chicken Bouillon Granules
- Salt And Pepper, to taste
- 1 pound Ground Chuck Or Ground Turkey
- Fresh Parsley, Chopped
- Dash Of Garlic Salt
- 1/4 cups Bread Crumbs
- 1/2 heads Escarole, Chopped (I Use More...about 2/3 Head)
- 3 Eggs
- 2 Tablespoons Romano Cheese
Method
- Simmer the chicken, onion, chopped celery, bouillon granules , salt and pepper in a large kettle with enough water to cover the chicken completely.
- Simmer till chicken is cooked through and celery and onions are tender or nearly transparent.
- Remove chicken from stock and allow to cool.
- Mix the ground chuck, parsley, garlic salt, salt and pepper, and bread crumbs.
- Roll into tiny meatballs (I make mine a bit larger than a marble). Drop into simmering soup and cook till done (10 mins).
- Shred cooked chicken and return it to the soup.
- Add chopped escarole and cook for 15 minutes.
- Beat eggs and Romano cheese.
- Bring soup to a boil and drizzle in eggs, stirring gently.
- Simmer for 10 minutes.
