Nutrition Facts

  • One serving:
  • (1 cup)
  • Calories:
  • 115
  • Fat:
  • 6 g
  • Saturated Fat:
  • 2 g
  • Cholesterol:
  • 33 mg
  • Sodium:
  • 402 mg
  • Carbohydrate:
  • 7 g
  • Fiber:
  • 1 g
  • Protein:
  • 9 g

Chicken Escarole Soup with Meatballs

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

PREP

10 min.

COOK

100 min.

TOTAL

110 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 ribs, 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 minced fresh parsley
  • 1/2 teaspoon salt
  • 1 garlic clove, minced
  • 1 teaspoon grated Parmesan cheese

DIRECTIONS

In a soup kettle, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 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. Shape into marble-sized balls; add to simmering soup. Cook for 10 minutes or until the meatballs are no longer pink. Yield: 22-24 servings (6 quarts).

Printed from tasteofhome.com Jul 24, 2008

Copyright Reiman Media Group, Inc © 2008