Escarole Soup with Spicy Meatballs This is a traditional Italian soup lightened with chicken instead of beef or pork meatballs. The key, however, is the quality of the stock. Makes 6 Servings
	Ingredients: Kosher salt 1 head escarole, about 1 pound 1/2 cup bread crumbs from day-old Italian bread 4 ounces ground chicken breast meat 1 egg white 1/3 cup Parmesan cheese 2 tablespoons chopped fresh parsley 1/4 teaspoon cayenne pepper Freshly ground black pepper to taste 3 quarts de-fatted Chicken Stock, preferably homemade, cooked on medium-high until reduced to 2 quarts 1/3 cup acini di pepe or other tiny pasta for soups
	Instructions: 1. Bring 3 quarts of water and 1 teaspoon salt to a boil. Have a large bowl of ice water ready. 2. Remove bottoms from escarole. 3. Stack and roll leaves. 4. Cut crosswise into 1/2 -inch strips. 5. Wash, drain, and put into boiling water. 6. Stir and cook 3 minutes. 7. Drain and put into ice water. When cool, drain. 8. In a mixing bowl, moisten breadcrumbs with a few tablespoons of water. 9. Add chicken, egg white, 2 tablespoons of the Parmesan, parsley, cayenne pepper, and salt and black pepper to taste. 10. Mix well and form into very small meatballs, slightly larger than a marble. You should have about 30. 11. Bring stock to a boil and add pasta. 12. Cook 5 minutes, stirring. 13. Add meatball and cook 2 minutes. 14. Add escarole and salt and pepper to taste. 15. Cook 5 minutes. 16. Serve, sprinkling each serving with remaining cheese. Cooking Tip To facilitate making meatballs, periodically dip the fingertips of the hand that does the rolling in a dish of water.

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