MEATBALLS: Mix all the ingredients together in a bowl. Add to the ground meat the eggs and salt, pepper and garlic to taste. Add Italian seasoning, parsley and bread crumbs enough so you can see them in the mixture. Let it sit in the refrigerator for about an hour so everything absorbs the flavor. Roll into little balls one inch or less in diameter. Fry in pan until browned and keep in a refrigerator until you are ready to add them to the soup.
BROTH: First wash and skin the chicken. Put the chicken and the salt in the water and bring to a boil. After it boils, turn down the heat and skim off the foam. Add the carrot, onion and celery. Cook for about two hours. Let it cool. Skim off the fat and remove the carrot, onion and celery. Take out the chicken and bone it. Break up the chicken meat and put it back in the soup.
ESCAROLE: Blanche the escarole. Clean the escarole and cut off the bottom. Chop the leaves into average size pieces. Use mostly the outer leaves. (My grandmother would use the bottom she cut off for salads.) Blanch the escarole in a separate pot. Blanching the escarole removes some of the bitter aftertaste. Bring water in another pot to a boil and put in the escarole. Boil the escarole for about 10 minutes or until tender. Drain. Put the blanched escarole in a bowl and set it off to the side.
Put the escarole and the meatballs in the broth and simmer for about an hour. Add the star pasta for about the last 10 minutes, or whatever the pasta directions require for cooking time. Serve in bowls with freshly graded cheese.
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|Serving Size: 1 Serving (242g)|
|Recipe Makes: 12|
|Calories from Fat: 209 (61%)|
|Amt Per Serving||% DV|
|Total Fat 23.2g||31 %|
|Saturated Fat 7.4g||37 %|
|Monounsaturated Fat 9.7g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 167.4mg||52 %|
|Sodium 151.2mg||5 %|
|Potassium 595.3mg||16 %|
|Total Carbohydrate 4.7g||1 %|
|Dietary Fiber 2.9g||11 %|
|Sugars, other 1.9g|
|Protein 27g||39 %|
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Calories per serving: 340
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