Created by ForeverMama on January 17, 2021
Step 1: Heat 1 tablespoon of olive oil in a small sauté pan over medium heat. Add the shallots and garlic, season with salt and pepper, and cook until tender about 3 minutes. Let cool.
Step 2: Combine the remaining meatball ingredients except for the flour in a bowl, add the shallots and garlic, and mix. Test the mixture by forming a small amount into a ball and frying it. Taste, and adjust the seasonings in the meat mixture as necessary. Dust your hands with flour and form the mixture into meatballs the size of marbles (about 12 teaspoons). Cover and refrigerate for at least 15 minutes.
Step 3: Heat 2 tablespoons of olive oil in a soup pot over medium heat. Add the carrot, celery, leek, and mushrooms, and season with salt and pepper. Cook for 5 minutes or until tender. Add the garlic and escarole, cover, and cook for 5 minutes. Add the chicken stock and herbs and cook, uncovered, for an additional 10 minutes. Taste and adjust the seasonings.
Step 4: Add the meatballs to the soup (or if you prefer, you can fry them with a little olive oil in a skillet before adding them to the soup).
Step 5: Poach for 5 minutes. Add the lemon rind and lemon juice. The lemon rind and juice helps brighten it all up, but be careful in not adding too much of the juice, therefore start small and increase, if necessary, and definitely taste as you go.
Step 6: Ladle the soup into warm bowls, sprinkle with the grated Parmesan, and serve. Offer additional cheese on the side.