| | Directions | | In a bowl combine well the veal, 2 T. of the Parmesan cheese, all of the parsley, bread crumbs, and salt, half of the egg (reserve the other half for later), and pepper to taste. Form mixture into 12 walnut-size balls. The mixture will be soft. In a large heavy saucepan, heat 1 T. of the oil over moderately high heat until it's hot but not smoking. Sauté the meatballs, turning them, for 3 minutes or until they are just firm to the touch and browned lightly. Transfer them to a plate. Add the remaining 2 T. oil and onions to the pan & cook over moderately low heat, sirring occasionally, until the onion is softened. Add the escarole and cover. Cook over low heat, stiffing occasionally, for 3 minutes, or until the escarole is wilted. Add the broth, meatballs & ground pepper to taste. Bring to a boil then simmer for 3 minutes. Serve the soup sprinkled with the remaining Parmesan cheese. |
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| Ingredients | | - |  | 1/4 pound ground veal or lean ground beef |
| - | | 5 tablespoons coarsely grated Parmesan cheese |
| - | | 2 tablespoons finely chopped fresh parsley |
| - | | 3 tablespoons bread crumbs |
| - | | 1/4 teaspoon salt |
| - | | 1 egg, beaten lightly (large) |
| - | | 3 tablespoons olive oil |
| - | | 1 cup finely chopped onion |
| - | | 1 teaspoon minced garlic |
| - | | 4 cups packed shredded escarole, rinsed and dried |
| - | | 2 cups chicken broth |
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