Chicken Escarole Soup with Meatballs
Total TimePrep: 20 min. Cook: 1 hour 30 min.
Makes24 servings (6 qt.)
- 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
- 3-1/2 teaspoons salt, divided
- 1 teaspoon pepper
- 4 quarts water
- 1 large egg, lightly beaten
- 1/2 cup dry bread crumbs
- 1 tablespoon minced fresh parsley
- 1 garlic clove, minced
- 1 teaspoon grated Parmesan cheese
- 1/2 pound ground beef
- 1 small head (about 5 to 6 ounce) escarole, cored and separated
- In a stockpot, combine wings, carrots, potato, celery, tomato, onion, 1 Tbsp. salt, pepper and water. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until chicken and vegetables are tender.
- Meanwhile, for the meatballs, combine egg, bread crumbs, parsley, garlic, cheese and the remaining salt in a large bowl. Crumble beef into mixture and mix well. Shape into marble-sized balls.
- Remove chicken meat from bones and cut into bite-sized pieces. Discard bones. Return chicken to the pot. Add meatballs and escarole; cook until meatballs are no longer pink, about 10 minutes longer.
Nutrition Facts1 cup: 115 calories, 6g fat (2g saturated fat), 33mg cholesterol, 402mg sodium, 7g carbohydrate (2g sugars, 1g fiber), 9g protein.
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.
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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