Molise
Preparation - Medium
Serves 4 - 6

FOR THE MEATBALLS

• 1 lb ground beef, veal or pork
• 1 egg
• 1/2 cup bread crumbs
• 1 clove minced garlic, or to taste
• Salt and pepper, to taste

FOR THE SOUP

• 1 chicken (cleaned: heart, liver, etc. removed), rinsed inside and out with cold water
• 2 heads of escarole, or 1 endive, 1 escarole
• 2 medium onions, chopped
• 1/4 cup celery, chopped (you can use the tops for this)
• 1/4 cup carrots, chopped
• 1/2 cup grated Parmesan cheese
• OPTIONAL: Orzo - small grains of pasta shaped like barley.

In large, covered pot place chicken, chopped onion, celery and carrot with water to cover. Simmer 45-60 minutes until chicken is cooked.

Prepare the meatballs. Mix ground meat, egg, breadcrumbs, minced garlic and salt and pepper, adding a little water to moisten, if necessary. Shape into small balls. Bake in a 350F oven for 25 minutes or until browned.

Boil endive and escarole until tender. Drain the greens and set aside.

Remove chicken and allow to cool. Bone the chicken and return chicken meat to the pot. Add meatballs and greens to the soup and heat. Serve with the grated Parmesan cheese.

OPTIONAL ORZO (Barley):You can either add the orzo about half an hour into the simmering process for a thicker broth accented with the barley taste, or boil the orzo separately in ample salted water for about half and hour, adding at the end, for a more distinct taste to the barley itself.