PG TESTED

For the meatballs

• 1/2 pound beef, 1/4 pound each veal and pork, ground (we used 3/4 pounds ground round and 1/4 pound ground pork
• 2 teaspoons dried parsley, or 2 tablespoons fresh
• 1/4 cup grated Romano cheese
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 clove garlic, minced
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1 egg, slightly beaten
• 2 slices white bread soaked in about 1/4 cup milk

Place all ingredients except bread in a large bowl. Squeeze milk from bread and break apart. Add to the bowl and mix until ingredients are thoroughly combined. Form into meatballs (we used 1 1/4-inch melon baller). Place meatballs in large pot of boiling water for about 5 minutes. Remove meatballs with slotted spoon and set aside. Makes about 3 dozen 1/2-inch meatballs.

For the broth

• 4-pound stewing chicken
• 1 onion, quartered, plus 1 onion, diced
• 1 carrot cut in half plus 2 carrots grated
• 1 bunch of celery leaves plus 2 stalks celery, diced
• 4 peppercorns
• 6 quarts water
• 8 chicken bouillon cubes
• 1/2 head escarole, shredded and parboiled for 10 minutes in salted water and drained

Place chicken, quartered onion, cut carrot, celery leaves, peppercorns and water in a large pot with lid. Bring to a boil then lower heat and simmer until chicken is tender, about 3 hours. Remove chicken from broth and cool. Remove the skin and bones and cut meat into small pieces. Set aside. Strain broth and return to pot. Add diced celery, grated carrots, diced onion and bouillon cubes. Simmer 20 minutes. Add escarole, chicken, meatballs and simmer 10 minutes. Adjust seasoning to taste.

Yields 6 quarts.