Chicken Escarole Soup with Meatballs Recipe

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Chicken Escarole Soup with Meatballs Recipe

Read Reviews
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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
MAKES:
24 servings
TOTAL TIME:
Prep: 10 min. Cook: 1 hour 40 min.
MAKES:
24 servings
TOTAL 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 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 large 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

Directions

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.
Remove meat from bones and cut into bite-size pieces. Discard bones. Return meat to the pot. Add escarole; cook 15 minutes longer.
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

Nutritional Facts

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

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  • 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 large 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
  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

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Reviews forChicken Escarole Soup with Meatballs

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MY REVIEW
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."

MY REVIEW
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."

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