Chicken And Escarole Soup With Meatballs

• 1 (4 lb) chicken, cut up
• 1 large onion, cut in half
• 1/4 teaspoon whole black peppercorn
• 1 bay leaf
• 1 lb ground meat (beef, pork, and veal)
• 2 garlic cloves, crushed with garlic press
• 1 large egg, beaten
• 1/4 cup chopped fresh parsley leaves
• 1/2 teaspoon ground black pepper
• 3/4 cup grated romano cheese, plus additional for serving
• 2 3/4 teaspoons salt
• 1 cup plain dried breadcrumbs
• 1/3 cup milk
• 1 (13 3/4-14 1/2 ounce) can chicken broth
• 3 medium carrots, sliced
• 2 medium celery ribs, sliced
• 1 small escarole, cut into 1/2-inch strips, with tough stems discarded (about 8 ounces)

1. In 8-quart Dutch oven or saucepot, combine chicken, onion, peppercorns, bay leaf, and 12 cups water; heat to boiling over high heat. Reduce heat to low; cover and simmer 1 hour and 15 minutes or until chicken is tender.
2. Meanwhile, prepare meatballs: In large bowl, with hands, combine ground meat, garlic, egg, parsley, pepper, 1/2 cup Romano cheese, and 3/4 teaspoon salt. In small bowl, mix bread crumbs and milk to form a thick paste. Mix bread-crumb mixture into meat mixture just until blended. Shape meat mixture into about seventy 1-inch meatballs and place on cookie sheet; cover and refrigerate 30 minutes.
3. Remove chicken to bowl; cool until easy to handle. Discard skin and bones from chicken; cut chicken into bite-size pieces. Reserve 2 cups cut-up chicken; refrigerate remaining chicken for use another day. Pour chicken broth through sieve lined with paper towels into large bowl. Let stand a few seconds until fat separates from meat juice. Skim fat from broth and discard.
4. Return broth to clean Dutch oven or saucepot; add canned chicken broth and 2 teaspoons salt; heat to boiling over high heat. Stir in carrots and celery; heat to boiling. Reduce heat to low; cover and simmer 8 to 10 minutes, until vegetables are tender. Add meatballs and 1/4 cup Romano cheese; heat to boiling over high heat. Reduce heat to low; cover and simmer 15 minutes or until meatballs are cooked through. Stir in escarole and reserved chicken; heat through. Serve with grated Romano cheese to sprinkle over each serving.

chicken, onion, black peppercorn, bay leaf, ground meat, garlic, egg, parsley, ground black pepper, grated romano cheese, salt, breadcrumbs, milk, chicken broth, carrots, celery

Taken from www.food.com/recipe/chicken-and-escarole-soup-with-meatballs-211717 (may not work)