Escarole, Chicken & Meatball Soup

Escarole, Chicken and Meatball Soup

In a large soup pot cook one  3-4 pound chicken in water, with an onion, celery stalk, and carrot. Simmer for an hour or so until chicken is done and is falling off the bones.

Meanwhile Slice:
5 carrots
5 stalks celery
2 large onions
1 shallot
2-3 heads escarole
2 tsp chopped garlic
2 tbs parsley
salt & pepper to taste

Remove chicken from pot retaining all the wonderful broth.

1 lb hamburger or ground turkey
1 egg (or 1/4 cup egg substitute)
1/3 cup Italian breadcrumbs
2 tbs parsley
Pepper to taste
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 vegetables.

Then simmer slowly until veggies are done.

Meanwhile, bone the chicken and add the meat to the soup. Add more chicken broth if needed to make soup desired thickness.



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