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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
  • Total Time
    Prep: 20 min. Cook: 1 hour 30 min.
  • Makes
    24 servings (6 qt.)

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

  • 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 lightly but thoroughly. 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 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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