Ingredients for Meatballs:
1 pound ground white meat organic free range chicken
2 cloves roasted garlic – chopped
1/4 cup italian bread crumbs
1/3 cup Parmegiano reggiano cheese-freshly grated
salt and freshly ground black pepper
teaspoon italian seasoning or dried oregano
1 organic egg (i use large)
Directions for Meatballs:
Into a mixing bowl add the egg and whip up, add all the other ingredients and form small meatballs
Let sit in fridge one hour to settle.
Add 2 tbls extra virgin o.o to large saute pan or wok
Heat till hot then carefully add balls and lightly brown on all sides.
Remove, and blot off oil with paper towels. Let stand while you make the soup.
Ingredients for Soup
1 tbls extra virgin o.o.
1 chopped leek – white part only..clean carefully by splitting with knife and putting under water
4 organic carrots- slice like coins
1-2 ribs organic celery – chopped
3 cloves chopped garlic
Fresh thyme – chopped or dried oregano, or add a little italian seasoning
12 cups low sodium organic if possible chicken broth or water and a organic low salt bouillon cube
cup of wheatberrys, or barley to 2 cups water-make in separate pan follow package directions
1 1/2 cup of chopped cleaned and dried escarole
1 1/2 cup of chopped swiss or rainbow chard
Directions for Soup:
Into a soup kettle add evoo. Add to this the fresh thyme or dried herbs.
Let this infuse on low flame a minute or so, add black pepper.
Add leek, celery, carrots and garlic and saute about 4 minutes being careful not to burn garlic.
Add broth , escarole and chard and cook about 10 more minutes, covered on low flame.
Then add meatballs and simmer another 5-10 minutes till cooked through.
Add parsley chopped and parmesiano reggiano freshly grated to taste.
Add wheatberries or barley to soup, I like to leave them in a separate pot and add when serving.
Serve with crusty bread.