1 lb Ground Chicken

½ cup seasoned bread crumbs*

½ cup grated Pecorino*

½ cup Parmigiana*

1 egg- slightly beaten

½ cup olive oil*

3 cloves garlic- sliced

2 medium onions- thinly sliced

1 garlic clove- minced

1 small onion-minced

¼ cup good white wine*

1 bunch parsley- minced

2 large heads escarole- cored and cut into 2” pieces

8 cups chicken stock

Mix chicken, bread crumbs, grated cheeses, ¼ cup oil, minced onion, minced garlic, parsley, salt, pepper and egg in a bowl and mix thoroughly. Form into 30 little meatballs and chill. Heat remaining oil in a large soup pot over medium high heat. Add the sliced garlic and onions, cook until lightly browned, about ten minutes. Add the wine and stir until the aroma of alcohol is gone. Add escarole, cook until wilted. Add stock, bring to boil and then reduce heat to medium-low. Add meatballs and cook until meatballs are thoroughly cooked, about 30 minutes. Season with salt and pepper.

NOTE: this soup is good served with crusty Italian bread with a little olive oil, salt and pepper. Or you can serve it over cooked rice* or Ancine di Pepe*, or Ditali*. Without the added pasta this is a good summer light evening meal.

*Find these at E 48th Street Market.