Chicken Escarole Soup with Meatballs Recipe

Read Reviews
3 2 1
Publisher Photo
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
TOTAL TIME: Prep: 10 min. Cook: 1 hour 40 min.
MAKES:24 servings
TOTAL TIME: Prep: 10 min. Cook: 1 hour 40 min.
MAKES: 24 servings


  • 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
  • 1 egg, lightly beaten
  • 1/2 cup dry bread crumbs
  • 1 tablespoon minced fresh parsley
  • 1/2 teaspoon salt
  • 1 garlic clove, minced
  • 1 teaspoon grated Parmesan cheese
  • 1/2 pound ground beef

Nutritional Facts

1 cup: 115 calories, 6g fat (2g saturated fat), 33mg cholesterol, 402mg sodium, 7g carbohydrate (2g sugars, 1g fiber), 9g protein.


  1. In a stockpot, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until chicken and vegetables are tender.
  2. Remove meat from bones and cut into bite-size pieces. Discard bones. Return meat to the pot. Add escarole; cook 15 minutes longer.
  3. For meatballs, combine the first six ingredients in a large bowl. Crumble beef into mixture and mix well. Shape into marble-sized balls; add to simmering soup. Cook for 10 minutes or until meatballs are no longer pink. Yield: 22-24 servings (6 quarts).
Originally published as Chicken Escarole Soup with Meatballs in Country Ground Beef 1993, p24

Reviews for Chicken Escarole Soup with Meatballs

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
LegalSec User ID: 548619 47178
Reviewed Feb. 13, 2012

"This soup was pretty bland and I even added garlic to the broth and extra Watkins chicken broth powder. I too used spinach instead of the escarole. Don't think I'll make this one again unless I spice it up more."

mojomo User ID: 4462613 18490
Reviewed Jan. 24, 2011

"This is alot like the Italian Wedding soup, but I use spinach instead of escarole. I have even mixed both greens."

Loading Image