Cooking Instructions
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Step 1
First, make the meatballs. In a small bowl, combine the
Panko Breadcrumbs (25 g)
and
Whole Milk (80 mL)
. Stir and set aside for 5 minutes, or until the panko has softened and absorbed the milk.
Step 2
Meanwhile, in a large bowl, combine the
Ground Chicken (455 g)
,
Farmhouse Eggs® Large Brown Egg (1)
,
Parmigiano-Reggiano (35 g)
,
Fresh Parsley (10 g)
,
Kosher Salt (6 g)
, and
Ground Black Pepper (1 g)
. Add the panko and milk mixture and mix well.
Step 3
Coat your hands with olive oil, then begin forming the mixture into small meatballs. ( I use a heaping teaspoon or 1 ounce of the mixture for each meatball.) Whenever the mixture begins to stick to your hands, coat them with more olive oil.
Step 4
In a large Dutch oven or other heavy pot, heat
Olive Oil (45 mL)
over medium-high heat. Add about a third of the meatballs, evenly spaced, and cook for 2 minutes, or until browned on the bottom.
Step 5
Flip and cook for an additional 2 minutes, then set aside on a paper-towel-lined plate and repeat with the remaining meatballs.
Step 6
Turn the heat to medium-low and add the
Yellow Onions (2)
,
Carrots (150 g)
, and
Celery (150 g)
. Cook, stirring occasionally until the onions are translucent and the carrots and celery are beginning to soften for 8-10 minutes.
Step 7
Add the
Garlic (4 cloves)
and cook for 30 more seconds, until fragrant.
Step 8
Add
White Beans (2 cans)
,
Chicken Broth (1.9 L)
, the Parmesan rind, and
Kosher Salt (6 g)
and bring to a boil. Lower the heat and simmer uncovered for 15 minutes, stirring occasionally.
Step 9
Add
Escarole Lettuce (1 head)
and cook, stirring often, until wilted. Remove and discard the Parmesan rind, then add the meatballs and cook until just heated through.
Step 10
Taste for seasonings and add additional broth to taste if the soup has become too thick. Serve hot with sprinkled with parsley and lots of grated Parmesan.
