Source: The Sopranos Family Cookbook, Chapter Four: Feeding My Family
1 head escarole (about 1 lb)
6 quarts chicken broth, preferably homemade
3 large carrots, chopped
1 lb ground veal or beef (I used beef)
2 large eggs
1/2 cup very finely minced onion
1 cup plain bread crumbs
1 cup freshly grated Parmigiano-Reggiano
1 tsp salt
freshly ground pepper to taste
8 oz. ditalini or tubetti, or spaghetti broken into bite-sized bits
freshly grated Parmigiano-Reggiano, to taste
1. Trim the escarole and discard any bruised leaves. Cut off the stem ends. Separate the leaves and wash them well in cool water, especially the center of the leaves where soil collects. Stack the leaves and cut them crosswise into 1-inch strips. You should have about 4 cups.
2. In a large pot, combine the escarole, broth, and carrots. Bring to a simmer and cook until the escarole is almost tender, about 30 minutes.
3. Meanwhile, mix together all of the meatball ingredients. Shape the mixture into tiny balls, less than 1 inch in diameter.
4. When the escarole is cooked, stir in the pasta and return the soup to the simmer. Drop the meatballs into the soup. Cook over low heat, stirring gently, until the meatballs and pasta are cooked, about 20 minutes. Taste for seasoning.
5. Serve hot with grated Parmesan.