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
Reviews
Marge, read the print in the review box. It encourages people to indicate how they adjusted the recipe. It isn't your job to tell people what to write in the comment section. If TOH doesn't like what's posted, they will remove it.
Reply to Alex..... Should you have a recipe to offer, do so, but don’t try to change the original one offered on this thread.
The 5 stars are for my doctored recipe. This recipe is actually pretty bland, but it has the potential to be great. I immediately recognized there was something off about the vegetable to liquid ratio in this recipe. For better results, double all of the vegetables in the soup except for the onion. Add a clove of garlic to the soup and use chicken stock instead of water. Triple the amount of escarole (trust me, it's worth it), and double the meatball recipe. This recipe also has a serious lack of seasonings. Add garlic powder, onion powder, thyme, dill, a pinch of celery seed and some Lawry's seasoning salt. Also, add more fresh parsley to the soup. This is one of my absolute favorite soups to make. If you make these amendments to the recipe, you won't go wrong!
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.
This is alot like the Italian Wedding Soup, but I use spinach instead of escarole. I have even mixed both greens.