• Cooking Time:
  • Servings:
  • Preparation Time:



  • Meatballs:
  • 3 lbs. ground meat
  • 3 eggs
  • 1 cup bread crumbs
  • 1 cup grated romano cheese
  • 1 tsp. garlic powder
  • 1/4 cup parsley flakes
  • 3 lbs. chicken breasts
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 1/2 gallon water
  • 10 chicken boullion cubes
  • Greens-Escarole
  • 1/4 cup parsley flakes
  • approx. 1/8 tsp. black pepper to taste


  • Mix meatball ingredients together in large mixing bowl; roll into small balls.
  • Place meatballs on parchment paper-lined cookie sheet.
  • Bake at 350° until completely cooked.
  • Boil chicken breasts in large pan over medium high heat until cooked completely.
  • Cut cooled chicken breasts into small pieces.
  • Put chicken pieces in freezer bag. Label and put in freezer.
  • Chop cleaned celery and onion.
  • Cut ends off heads of greens.
  • Wash greens throughly under cold running water, one leaf at a time.
  • Heat pan of water to boiling.
  • Place part of the greens in boiling water at a time. Leave in water for approximately 1 minute.
  • Remove blanched greens from water and place in colander in sink.
  • Let water drain from greens. Repeat the process until all greens are blanched.
  • In large soup pot, combine 1/2 gallon of water and bouillon cubes.
  • Bring to a boil.
  • Add parsley flakes, black pepper, chopped celery and onion; simmer 5 minutes.
  • Reduce heat to medium and add chicken and meatballs; simmer for 10 minutes.
  • Chop greens on cutting board.
  • Add chopped greens to soup pot.
  • Let soup simmer for approximately 15 minutes.
  • Serve hot.
  • Top with grated romano cheese if desired.

Categories: Main Dish  Soup 
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