Directions:
- Boil chickens in mixture of water and broth until fully cooked, Approximately 2 hours.
- Remove chickens from pot.
- Skim off excess chicken fat.
- Clean meat off bones and place diced up chicken in broth mixture.
- Wash and tear up Endive and Escerole and add to broth.
- Add diced onion, Parsley and Carrots Cook on med low until endive and escarole are cooked down.
- Drop in uncooked mini meatballs (these can be made in advance).
- Bring back to boil and cook for another 30 minute.
- In a mixing bowl place 2 eggs and beat.
- With soup in a rolling boil SLOWLY stir in beaten egg (eggs should string through soup).
- Reduce heat to low and simmer for 2 hours.
- Salt and Pepper to taste.
- Serve topped with fresh grated parmesan cheese.
- This soup is even better the second day.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 344.17 Kcal (1441 kJ) | ||
| Calories from fat | 180.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.03g | 31% | |
|---|---|---|---|
| Cholesterol | 111.34mg | 37% | |
| Sodium | 1679.31mg | 70% | |
| Potassium | 905.71mg | 19% | |
| Total Carbs | 8.71g | 3% | |
| Sugars | 1.7g | 7% | |
| Dietary Fiber | 4.82g | 19% | |
| Protein | 28.45g | 57% | |
| Vitamin C | 32.7mg | 54% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 2.6mg | 15% | |
| Calcium | 128.4mg | 13% | |
| Amount Per 100 g | |||
| Calories | 38.32 Kcal (160 kJ) | ||
| Calories from fat | 20.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.23g | 31% | |
|---|---|---|---|
| Cholesterol | 12.4mg | 37% | |
| Sodium | 186.96mg | 70% | |
| Potassium | 100.83mg | 19% | |
| Total Carbs | 0.97g | 3% | |
| Sugars | 0.19g | 7% | |
| Dietary Fiber | 0.54g | 19% | |
| Protein | 3.17g | 57% | |
| Vitamin C | 3.6mg | 54% | |
| Iron | 0.3mg | 15% | |
| Calcium | 14.3mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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