This soup freezes beautifully.
- 2 bags soup vegetables
- 1 1/2 gallons cold water
- 1/4 cup olive oil plus 3 tablespoons olive oil
- 8 boneless skinless chicken breasts
- 6 cloves garlic smashed, plus 6 cloves garlic, finely chopped
- 1 (1-pounbag carrots about 10, finely chopped
- 1 stalk celery finely chopped
- 3 medium onions finely chopped
- 3 tablespoons butter
- 1 cup white wine
- Salt and pepper
- Meatballs recipe follows
- 2 medium heads escarole cleaned and chopped
- 1 (15-ounccan chopped tomatoes
- Cooked ditalini or tubatini pasta
- Parmesan or Romano for garnish
- 1 pound ground chuck
- 1 pound ground round
- 2 eggs
- 1 cup bread crumbs
- 1 tablespoon mustard
- 1 tablespoon Worcestershire sauce
- 1/2 cup grated Parmesan
- Salt and pepper
- 3 tablespoons chopped fresh basil leaves
- 3 tablespoons chopped fresh parsley leaves
- 2 teaspoons chopped garlic
- 1 small onion chopped
- In a large stockpot combine the soup vegetables with cold water. Bring to a simmer.
- Heat 1/4 cup oil in a saute pan. When hot, add the chicken and smashed garlic and saute until brown on the outside but not cooked through. Add the chicken to the stockpot. Reserve the saute pan.
- Simmer the broth for about 1 hour, skimming as needed.
- In the reserved chicken pan, saute the chopped garlic, carrots, celery, and onions in 3 tablespoons olive oil until soft, about 5 minutes. Add the butter, white wine, salt, and pepper, to taste. Let simmer an additional 15 to 20 minutes.
- Remove chicken from the stock and shred. Strain the stock, discarding the vegetables. Return the broth to the stockpot along with the shredded chicken and sauteed vegetables. Bring to a simmer.
- Add the meatballs, escarole, and can of tomatoes to the soup. Simmer until meatballs rise to the top, about 6 to 7 minutes.
- Serve with ditalini or tubatini and lots or Parmesean or Romano on top. Serve immediately, or cool and then refrigerate until the next day; reheat before serving.
- Combine all the ingredients in a large bowl. Form meatballs the size of a thumbnail, about 1/2-inch in diameter. Add to soup as directed.