Sicilian Chicken Meatball Soup - cooking recipe

Ingredients

3 tablespoons olive oil
2 teaspoons red chili pepper flakes
3 leeks, cleaned and diced
4 garlic cloves, crushed
3 carrots, diced
5 celery, diced
2 (14 ounce) cans diced tomatoes
3 (14 ounce) cans chicken stock
1 (11 ounce) can cannellini beans
1/2 cup water
1 1/2 lbs lean ground beef (prefer chuck)
1/2 Italian style breadcrumbs
1/4 cup milk
1/4 cup grated romano cheese
1/3 cup chopped herbs (parsley and mint work well)
2 eggs
1 teaspoon salt and pepper
1 rotisserie-cooked chicken, shredded without skin
1 head chopped escarole
2 lemons, zest of
1/2 cup chopped parsley
grated romano cheese, for serving

Preparation

Heat oil in large pot. Add chili flakes for 2 minutes. Add leeks, carrots, celery, and garlic; sweat until soft about 12 minutes. Add cans of tomato and chicken stock, bring to simmer.
Combine beef, breadcrumbs, milk, romano, herbs, eggs, salt and pepper in a bowl. From small meatballs and add to simmering pot, do not stir. Cover and let simmer about 12 minutes.
In a food processor add beans and water. Add to soup after meatballs simmered. Also add shredded chicken and escarole. Simmer until ready to eat.
Serve bowls of soup with parsley and zest sprinkled over top, and extra romano if you like.