Chicken, Escarole and Meatball Soup
Soup Base:
In large soup pot cook one 3-4 pound chicken in water, with an onion, celery stalk and a carrot. Simmer for an hour or so until chicken is done and is falling off the bones.
While chicken is cooking slice:
5 carrots
5 stalks celery
2 large onions
1 shallot
2 heads escarole
salt & pepper to taste
2 tsp chopped garlic
2 tbs parsley
2-3 Bay Leaves
Remove chicken from pot retaining all the wonderful broth. While chicken cools, make the mini meatballs.
Meatballs:
1 lb hamburger or ground turkey
1 egg
1/3 cup Italian bread crumbs
2 tbs parsley
1/3 cup grated cheese (I do 1/2 & 1/2 Parmesan and Romano)
1 tsp garlic salt
Mix meat into small mini meatballs. Toss into boiling broth along with the above chopped ingredients. Then simmer slowly until veggies are done. De-bone the chicken and add the meat to the soup. Add more chicken broth if needed to make soup desired thickness.
Enjoy!
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