Italian Wedding Soup ('Scarole Soup)

This is an old family favorite. We grew up calling it "Shcadole Soup" and ate it as part of our Christmas Eve dinner. Today, it is mainstream fare, showing up in restaurants, soup kits and even in cans on the shelves of the grocery store. Still, nothing tastes as good as the "old country recipe." As with many soup recipes, personal preference should supercede any recipe. As such, there are no measurements given, but you can start with one whole chicken, one onion, one bunch of celery... you get the picture. 

1. Put chicken parts in pot. 
2. Cover with water. 
3. Add salt, pepper, onions and celery (leafy parts), and cook for approximately one hour or until chicken is cooked. 
4. Skim junk off top. 
5. Add cut up tomato and carrots. 
6. Remove chicken from bone and put back in pot. 
7. Add meatballs.* 
8. Clean escarole and cut off core. Break up and cook in a little water to steam, drain, and add to soup. (if you can find chopped escarole in a bag, just add it to the soup without steaming)
9. Cook noodles (I like orzo, but you can use any small macaroni or even tortellini for a heartier soup) and add to soup. 
10. Taste soup. Add bouillon to taste. 
11. Serve in a bowl, and top with parmesan cheese. 
    

*See meatball recipe in a post from July 28.