Escarole and Parmesan Soup With Chicken Meatballs Recipe

Ingredients

• 3 tablespoons extra-virgin olive oil, plus more for serving
• 1 head escarole, roughly chopped (about 1 quart)
• 1 medium onion, finely sliced (about 1 cup)
• 1 medium stalk celery, finely chopped (about 3/4 cup)
• 1 medium carrot, peeled and diced into 1/2-inch pieces (about 3/4 cup)
• 3 cloves garlic, thinly sliced
• 1 quart homemade or store-bought low sodium chicken stock
• 1 bay leaf
• 1 (3- to 4-inch) chunk Parmesan rind
• 1 very cold boneless skinless chicken breast half, cut into 1-inch chunks, about 8 ounces
• 2 ounces grated Parmesan cheese
• 2 tablespoons heavy cream
• 1 large egg
• Pinch grated nutmeg
• Kosher salt and freshly ground black pepper
• 2 tablespoons finely chopped fresh parsley leaves

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