Soup with Winter Greens and Meatballs: Zuppa con Polpettine

Ingredients

• 1 pound very lean ground lean meat (a combination of veal and pork)
• 1 egg, plus 2 eggs
• 1 cup fresh bread crumbs
• 1/4 cup freshly grated caciocavallo, or pecorino or Parmigiano-Reggiano
• 1 bunch parsley, finely chopped to yield 1/4 cup
• 1 clove garlic, sliced
• Salt and pepper
• 1/2 cup extra-virgin olive oil, plus 2 tablespoons
• 6 cups Brown Chicken Stock, recipe follows
• 2 bunches escarole, chiffonade
• 1/4 cup all-purpose flour
• 1 pound stale bread, crusts removed, cut into 3/4-inch cubes
• 2 tablespoons extra-virgin olive oil
• 3 1/2 pounds chicken wings, backs, and bones
• 3 carrots, coarsely chopped
• 2 onions, coarsely chopped
• 4 ribs celery, coarsely chopped
• 2 tablespoons tomato paste
• 1 tablespoon black peppercorns
• 1 bunch parsley stems

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