PREPARE BROTH Boil chicken, salt and onion in water until tender. Do not overcook. Remove chicken from broth. Chill broth and skim fat. Debone chicken, removing the skin and cutting meat into small pieces. Set aside. PREPARE MEATBALLS Combine all ingredients for meatballs. Roll into small balls. Return broth to heat; boil rapidly, drop in meatballs. Lower heat and cook about 15 minutes. Add chicken pieces and escarole. Cook 10 minutes more. Combine 1/2 c Romano cheese with 2 eggs. Add cheese and egg mixture while soup is boiling. Cook an additional 5 minutes. Serve hot. Posted to MM-Recipes Digest by Paula
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|Serving Size: 1 Serving (684g)|
|Recipe Makes: 12|
|Calories from Fat: 445 (50%)|
|Amt Per Serving||% DV|
|Total Fat 49.4g||66 %|
|Saturated Fat 16.4g||82 %|
|Monounsaturated Fat 17.9g|
|Polyunsanturated Fat 6.9g|
|Cholesterol 498.8mg||153 %|
|Sodium 1556mg||54 %|
|Potassium 924.4mg||24 %|
|Total Carbohydrate 54.5g||16 %|
|Dietary Fiber 6.3g||25 %|
|Sugars, other 48.1g|
|Protein 55.9g||80 %|
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Calories per serving: 893
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