For the meatballs – 1 lb of ground beef or veal, 1 egg, half cup of bread crumbs, 1 clove of minced garlic, sea salt and black pepper. For the soup – I chicken (cleaned. heart, liver etc removed), 1 escarole head and 1 endive (or use other greens such as cabbage, kale or spinach) 2 medium chopped onions, half a cup of chopped celery, half a cup of chopped carrots, 1 cup of grated parmesan cheese .
In a large soup pot place the chicken, chopped onion, celery, carrot and a pinch of salt then cover with water and simmer for 1 hour. Prepare the meat balls: Mix the ground meat, egg and bread crumbs, garlic, salt and pepper, and shape into little balls, then bake the meat balls in the oven for 25 minutes at 350 F or until browned. Boil the endive and escarole until tender then drain and set aside. Remove the chicken from the pot and bone the chicken and return the meat to the pot. Add the meatballs and endive and escarole and heat, then serve with grated parmesan cheese and fresh ground black pepper with crostini-toasted bread garnished with olive oil.