Chicken Meatball and Escarole Soup

Ingredients

• 3 Tbs. plain fresh breadcrumbs
• 1 small carrot, cut into small dice
• 1 medium celery stalk, cut into small dice
• 1 quart lower-salt chicken broth
• 1 3- to 4-inch sprig fresh rosemary
• 2 Tbs. chopped fresh flat-leaf parsley
• Kosher salt and freshly ground black pepper
• + 6 more ingredients
• • ½ lb. ground chicken
  • ¼ cup finely grated Parmigiano-Reggiano; more for serving
  • 1 large egg
  • 1 Tbs. extra-virgin olive oil
  • 1 small yellow onion, cut into small dice
  • 5 cups thinly sliced escarole

Put the breadcrumbs in a medium bowl and moisten with 1/2 Tbs. water. Mix in the Parmigiano, parsley, 3/4 tsp. salt, and 1/2 tsp. pepper. Add the ground chicken and egg and mix until just combined. Scoop out 1 Tbs. of the chicken mixture and, with damp hands, roll it into a 3/4-inch meatball. Tra...

View full recipe at Fine Cooking