Chicken Meatball and Escarole Soup

Served with crusty bread, this quick spin on Italian wedding soup makes a satisfying dinner. Handle the chicken mixture gently; packing the meat too tightly will make the meatballs tough.

• 3 Tbs. plain fresh breadcrumbs
• 1/4 cup finely grated Parmigiano-Reggiano; more for serving
• 2 Tbs. chopped fresh flat-leaf parsley
• Kosher salt and freshly ground black pepper
• 1/2 lb. ground chicken
• 1 large egg
• 1 Tbs. extra-virgin olive oil
• 1 small yellow onion, cut into small dice
• 1 small carrot, cut into small dice
• 1 medium celery stalk, cut into small dice
• 1 quart lower-salt chicken broth
• 1 3- to 4-inch sprig fresh rosemary
• 5 cups thinly sliced escarole

Put the breadcrumbs in a medium bowl and moisten with 1/2 Tbs. water. Mix in the Parmigiano, parsley, 3/4 tsp. salt, and 1/2 tsp. pepper. Add the ground chicken and egg and mix until just combined. Scoop out 1 Tbs. of the chicken mixture and, with damp hands, roll it into a 3/4-inch meatball. Transfer to a plate and shape the remaining meatballs.

Heat the oil in a 5-quart pot over medium heat. Add the onion, carrot, celery, and 1 tsp. salt; cook until tender, 3 to 4 minutes. Add the chicken broth, rosemary, and 2 cups of water; bring to a boil over medium-high heat. Gently add the meatballs, reduce the heat to medium low to maintain a gentle simmer, and cook for 10 minutes.

Add the escarole and continue to simmer until the meatballs are cooked through and the escarole is wilted, about 5 minutes. Discard the rosemary and season to taste with salt and pepper. Serve sprinkled with grated Parmigiano.