Ingredients
15 chicken wings4 medium carrots, cut into 1/2-inch pieces1 large potato, cut into 1/2-inch cubes4 celery ribs, sliced1 large tomato, seeded and diced1 large onion, diced3-1/2 teaspoons salt, divided 1 teaspoon pepper4 quarts water1 large egg, lightly beaten1/2 cup dry bread crumbs1 tablespoon minced fresh parsley1 garlic clove, minced1 teaspoon grated Parmesan cheese1/2 pound ground beef1 small head (about 5 to 6 ounce) escarole, cored and separated
Preparation
In a stockpot, combine wings, carrots, potato, celery, tomato, onion, 1 Tbsp. salt, pepper and water. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until chicken and vegetables are tender.
Meanwhile, for the meatballs, combine egg, bread crumbs, parsley, garlic, cheese and the remaining salt in a large bowl. Crumble beef into mixture and mix lightly but thoroughly. Shape into marble-sized balls.
Remove chicken meat from bones and cut into bite-sized pieces. Discard bones. Return chicken to the pot. Add meatballs and escarole; cook until meatballs are no longer pink, about 10 minutes longer.
