Chicken Escarole Soup with Meatballs
Country Ground Beef
This is an old recipe from southern Italy. My mother gave it to me when I was first married. It started out as a holidays-only dish...but my children and grandchildren love it so much that we have it every chance we get!—Norma Manna, Hobe Sound, Florida
SERVINGS: 24
CATEGORY: Soup
METHOD: Stovetop - One-Dish
TIME: Prep: 10 min. Cook: 1 hour 40 min.
Ingredients:
- 15 chicken wings
- 4 medium carrots, cut into 1/2-inch pieces
- 1 large potato, cut into 1/2-inch cubes
- 4 celery stalks, sliced
- 1 large tomato, seeded and diced
- 1 large onion, diced
- 1 tablespoon salt (or to taste)
- 1 teaspoon pepper
- 4 quarts water
- 1 small head (about 5 to 6 ounce) escarole
- MEATBALLS:
- 1 egg, beaten
- 1/2 pound ground beef
- 1/2 cup dry bread crumbs
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon salt
- 1 garlic clove, minced
- 1 teaspoon grated Parmesan cheese
Directions:
Combine first nine ingredients in a large Dutch oven or soup kettle. Bring to a boil; reduce heat and simmer, covered, 1 hour or until the chicken and vegetables are tender. Remove chicken wings; discard bones and return meat to kettle. Add escarole; cook 15 minutes longer. For meatballs, combine all ingredients in a bowl; mix well. Shape into marble-sized balls; add to simmering soup. Cook for 10 minutes or until the meatballs are done. Yield: 22-24 servings (6 quarts).