Chicken Escarole Soup With Meatballs

• 15 chicken wings
• 4 medium carrots, cut into 1/2-inch pieces
• 1 large potato, cut into 1/2-inch cubes
• 4 celery ribs, sliced
• 1 large tomato, seeded and diced
• 1 large onion, diced
• 3-1/2 teaspoons salt, divided
• 1 teaspoon pepper
• 4 quarts water
• 1 large egg, lightly beaten
• 1/2 cup dry bread crumbs
• 1 tablespoon minced fresh parsley
• 1 garlic clove, minced
• 1 teaspoon grated Parmesan cheese
• 1/2 pound ground beef
• 1 small head (about 5 to 6 ounce) escarole, cored and separated

1. In a stockpot, combine wings, carrots, potato, celery, tomato, onion, 1 Tbsp. salt, pepper and water. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until chicken and vegetables are tender.
2. Meanwhile, for the meatballs, combine egg, bread crumbs, parsley, garlic, cheese and the remaining salt in a large bowl. Crumble beef into mixture and mix well. Shape into marble-sized balls.
3. Remove chicken meat from bones and cut into bite-sized pieces. Discard bones. Return chicken to the pot. Add meatballs and escarole; cook until meatballs are no longer pink, about 10 minutes longer.

chicken, carrots, potato, celery, tomato, onion, salt, pepper, water, egg, bread crumbs, parsley, garlic, parmesan cheese, ground beef, head

Taken from www.tasteofhome.com/recipes/chicken-escarole-soup-with-meatballs/ (may not work)