Neapolitan Marriage Soup Recipe

Preheat the oven to 375 degrees. Lightly grease a baking sheet.

To make the meatballs: Place the meats, egg, cheese, parsley, garlic, salt and red pepper flakes in a mixing bowl and, using your hands, mix thoroughly until well-combined. Take a piece of the meat mixture about the size of a large grape, press your hands together, and gently roll the mixture into a meatball about 1 inch across. Place on a prepared baking sheet and repeat with the remaining meat mixture. Transfer the baking sheet to the oven and bake until the meatballs are crunchy and browned, turning once, 20-25 minutes. Set aside.

To make the soup: Place the chicken stock in a 6-8 quart stockpot and bring to a boil over medium-high heat. Add the escarole and cook until tender, about 10 minutes. Using a slotted spoon, gently drop in the meatballs. Reduce the heat to low and cook until they have flavored the broth, about 15 minutes.

Just prior to serving, add the cheese. Add salt and pepper to taste and stir well. Ladle into bowls and serve.

Per serving: 170 calories, 14 g protein, 2 g carbohydrates, 11 g total fat, 5 g saturated fat, 70 mg cholesterol, 1,020 mg sodium, 2 g fiber. Calories from fat: 59 percent.