Print Options
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
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
- 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
Directions
- 1. 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.
- 2. 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 lightly but thoroughly. Shape into marble-sized balls.
- 3. 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 Facts
1 cup: 115 calories, 6g fat (2g saturated fat), 33mg cholesterol, 402mg sodium, 7g carbohydrate (2g sugars, 1g fiber), 9g protein.
© 2024 RDA Enthusiast Brands, LLC
