Chicken Escarole Soup with Meatballs |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 24 |
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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 |
1 tablespoon salt (or to taste) |
1 teaspoon pepper |
4 quarts water |
1 small head (about 5 to 6 ounce) escarole |
meatballs: |
1 egg, lightly beaten |
1/2 cup dry bread crumbs |
1 tablespoon minced fresh parsley |
1/2 teaspoon salt |
1 garlic clove, minced |
1 teaspoon grated parmesan cheese |
1/2 pound ground turkey or beef |
Directions:
1. In a stockpot, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until chicken and vegetables are tender.
2. Remove meat from bones and cut into bite-size pieces. Discard bones. Return meat to the pot. Add escarole; cook 15 minutes longer.
3. For meatballs, combine the first six ingredients in a large bowl. Crumble beef into mixture and mix well. Shape into marble-sized balls; add to simmering soup. Cook for 10 minutes or until meatballs are no longer pink. Yield: 22-24 servings (6 quarts).
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