Home-made Chickarina /Italian Wedding Soup w Chicken Meatballs

Chicken stock 6-8 cups
Carrots, raw, 1 cup, chopped into dice
Celery, raw, 1 cup, diced
Shallots 2 - minced
Onions, raw, 1 cup small dice
Chicken - Extra Lean Ground chicken 1 lb
* grated cheese, pecorino romano, 4 tbsp
Escarole -tear off some tender leaves & tear into bits
extra virgin olive oil 2 tbs
2 bay leaves
salt /pepper to taste
Garnish with pecorino romano

Invest in Pecorino Romano cheese, grate as needed at home. Your cooking will be better this way.

Dice carrots, 1/2 onion, celery & shallots ( mirepoix) , heat dutch oven on stovetop- add olive oil, then add the mirepoix & sautee a bit, add the chicken stock.
Cook pasta in separate pot.
Make meatballs - putting together minced other half of onion, pecorino romano, & egg. Make them small!
With soup simmering, drop the raw meatballs in- they will cook like dumplings. Turn down heat to simmer-
When soup has been simmering for awhile on low add pasta & escarole, tor into bits. When they wilt, your soup is ready. Garnish with Pecorino Romano, add crusty bread on side, if desired.

Serving Size: Makes about 7 2 cup bowlfuls

Number of Servings: 7

Recipe submitted by SparkPeople user SPOOKYTHECAT.