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Chicken Escarole Soup with Meatballs

Total Time

Prep: 20 min. Cook: 1 hour 30 min.

Makes

24 servings (6 qt.)

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
Chicken Escarole Soup with Meatballs Recipe photo by Taste of Home

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.

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