“Reinforced” Soup

Name: “Reinforced” Soup
Yield: makes 6 servings
Ingredients: 8 cups Chicken Stock (page 74); 2 bone-in chicken-breast halves or chicken legs; 1 pound ground beef; 1/3 cup fine, dry bread crumbs; 1/4 cup chopped fresh Italian parsley; 3 tablespoons grated Parmigiano-Reggiano; 1 large egg; 3/4 teaspoon salt, plus more for seasoning the soup; 1/4 teaspoon freshly ground black pepper, plus more for seasoning the soup; 3 cups shredded (1/2-inch) escarole leaves; 3 cups shredded (1/2-inch) curly chicory leaves; 4 cups shredded (1/2-inch) fresh spinach leaves; 1/2 pound provola or other soft cheese, rind removed if necessary, cut into 1/2-inch cubes (about 1 generous cup)

December 9, 2011

You have all seen those large, wax-coated provolone cheeses hanging like oversized pears in Italian groceries. When the same cheese is made into smaller shapes, which are hung to dry only briefly, they are sold as a softer, milder cheese known as provola. The wonderful soft texture of the cheese is perfect for this reinforced soup. If you cannot find provola, substitute a young soft cheese like Fontina or fresh Pecorino. You can use fresh mozzarella, but it will be very stringy when ladling and eating the soup. Boiling the meatballs before adding them to the soup may seem a little odd, but it removes some of the raw-meat flavor and helps keep the clear flavors of the soup intact.

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