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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Prepare soup:. | 2. Place chicken in a large stock pot with just enough cold water to cover. | 3. Slowly bring to a boil and skim off the brown foam that rises to the surface. | 4. Once the brown foam subsides, add the rest of the ingredients except the salt and pepper. | 5. Boil chicken gently for approximately 2-3 hours until the meat is falling off the bone and the vegetables are very soft. | 6. Strain the meat and vegetables from the broth. | 7. Pull meat off the bones and break into spoon sized pieces and return to the broth. | 8. Finely mince the carrot and return that to the broth. Set aside. | 9. Prepare meatballs:. | 10. In a food processor add the eggs, garlic and parsley. Pulse on and off until minced but not a complete emulsion. You want very fine pieces. | 11. In a large bowl add the three ground meats and top with the egg mixture and salt and pepper. | 12. With your hands, begin to work the meats together with the egg. | 13. Add cheese and some of the breadcrumbs. | 14. Add as much or as little breadcrumb that you need until the mixture is somewhat moist, holds together, and not too dry. | 15. Roll mixture into small meatballs approx the same diameter as a quarter. | 16. In a medium sized saucepan, bring about 2 cups of the college inn chicken broth to a simmer. | 17. Drop the little meatballs into the college inn and poach until cooked through (about 3 minutes) remove with a slotted spoon and add to reserved soup. Continue until all the meatballs are cooked. | 18. Strain liquid left over in saucepan through cheesecloth and add to the soup that now has meatballs and chicken pieces in it. | 19. In another large stockpot, bring a large amount of salted water to a rolling boil. | 20. Add the thoroughly washed escarole to the water and allow to return to a boil. | 21. Cook until bright green slightly tender (don’t overcook here in the water) remove with a large slotted spoon or strain into a colander. | 22. Add to stock pot with soup. Add remaining college inn to the soup (enough to cover all ingredients in pot) and bring to a simmer. | 23. Add additional 1/3 cup locatelli to simmering soup. | 24. Tastes best if refrigerated overnight and warmed thoroughly the next day. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	2 1/2			-	-	-	-
celery	5	stalks	cut	51.2	9.504	2.208	0.544
carrot	5		cut	147.6	34.488	3.3480000000000003	0.8640000000000001
onion	1		quartered	60.0	14.01	1.65	0.15
bay leaf	1			-	-	-	-
tomato	1	halved		-	-	-	-
parsley	1/4	cup		5.4	0.9495	0.4455	0.1185
salt pepper				-	-	-	-
beef	1/2	lb	ground	449.05699999999996	0.0	44.0439	28.8712
pork	1/2	lb	ground	852.768	0.0	31.5479	79.5388
veal	1/2	lb	ground	303.73400000000004	3.1733	49.1868	10.4947
italian breadcrumb	1	cup		-	-	-	-
garlic clove	1 -2		chopped	-	-	-	-
parsley	1/3	cup	chopped	5.4	0.9495	0.4455	0.1185
water	1/4	cup		0.0	0.0	0.0	0.0
egg	2			143.0	0.72	12.56	9.51
locatelli cheese	1/3	cup	grated	-	-	-	-
salt pepper				-	-	-	-
chicken broth	2	cans		189.1	4.575	26.962	6.343999999999999
escarole	2		washed cut	57.0	9.21	3.45	0.54
locatelli cheese	1/3	cup	grated	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.