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).