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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place first 6 ingredients in a large pot. Bring to a boil., then immediately reduce to a simmer and cook until the chicken easily falls off the bones. Remove chicken from the broth and allow to cool. Reserve the broth. When the chicken has cooled enough to handle, remove all of the meat from the bones and chop meat into small pieces. | 2. While the soup is cooking, make the meatballs. Mix together the ground beef, bread crumbs, egg, 1/2 teaspoon salt, 1/4 teaspoon black pepper and chopped parsley. Form into small meatballs and place on a baking pan. Bake in a 350 degree oven until fully cooked, approximately 15 minutes. | 3. Strain the broth used to cook the chicken. Add the remaining onion, celery, and carrots. Bring to a boil, reduce to a simmer and cook until vegetables are tender. | 4. Cook the escarole in a separate small pot of boiling salted water until wilted, about 10 minutes. Drain, squeeze dry and add to the broth. Add the cooked chicken, meatballs and cooked, drained pasta. Season to taste with salt and pepper. Heat well and serve accompanied by Parmesan cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
roasting chicken	1	pounds	cut	965.6022	0.408	77.4748	70.0855
onion	1		chopped	60.0	14.01	1.65	0.15
celery	4	stalks	chopped	40.96	7.6032	1.7664	0.4352
carrot	3		peeled chopped	157.44	36.7872	3.5712	0.9216
chicken broth	20	ounces		175.7669	4.2524	25.061	5.8967
water	2	quarts		-	-	-	-
beef	1	lb	ground	898.1139999999999	0.0	88.0877	57.7424
breadcrumb	1/2	cup		-	-	-	-
egg	1			71.5	0.36	6.28	4.755
salt	1/2	teaspoon		-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03
onion	1		diced	60.0	14.01	1.65	0.15
celery	4	stalks	chopped	40.96	7.6032	1.7664	0.4352
carrot	3		peeled sliced	157.44	36.7872	3.5712	0.9216
escarole	1	bunch	chopped	-	-	-	-
salt pepper				-	-	-	-
pasta	1/4		cooked	4.8903	0.7087	0.1091	0.1637
parmesan cheese				-	-	-	-

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