Chicken And Escarole Soup With Meatballs Recipe

Name: Chicken And Escarole Soup With Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (4 lb) chicken, cut up; 1 large onion, cut in half; 1/4 teaspoon whole black peppercorn; 1 bay leaf; 1 lb ground meat (beef, pork, and veal); 2 garlic cloves, crushed with garlic press; 1 large egg, beaten; 1/4 cup chopped fresh parsley leaves; 1/2 teaspoon ground black pepper; 3/4 cup grated romano cheese, plus additional for serving; 2 3/4 teaspoons salt; 1 cup plain dried breadcrumbs; 1/3 cup milk; 1 (13 3/4-14 1/2 ounce) can chicken broth; 3 medium carrots, sliced; 2 medium celery ribs, sliced; 1 small escarole, cut into 1/2-inch strips, with tough stems discarded (about 8 ounces)

Servings: persons

1 (4 lb) chicken, cut up
1 large onion, cut in half
1/4 teaspoon whole black peppercorn
1 bay leaf
1 lb ground meat (beef, pork, and veal)
2 garlic cloves, crushed with garlic press
1 large egg, beaten
1/4 cup chopped fresh parsley leaves
1/2 teaspoon ground black pepper
3/4 cup grated romano cheese, plus additional for serving
2 3/4 teaspoons salt
1 cup plain dried breadcrumbs
1/3 cup milk
1 (13 3/4-14 1/2 ounce) can chicken broth
3 medium carrots, sliced
2 medium celery ribs, sliced
1 small escarole, cut into 1/2-inch strips, with tough stems discarded (about 8 ounces)

1
In 8-quart Dutch oven or saucepot, combine chicken, onion, peppercorns, bay leaf, and 12 cups water; heat to boiling over high heat. Reduce heat to low; cover and simmer 1 hour and 15 minutes or until chicken is tender.
2
Meanwhile, prepare meatballs: In large bowl, with hands, combine ground meat, garlic, egg, parsley, pepper, 1/2 cup Romano cheese, and 3/4 teaspoon salt. In small bowl, mix bread crumbs and milk to form a thick paste. Mix bread-crumb mixture into meat mixture just until blended. Shape meat mixture into about seventy 1-inch meatballs and place on cookie sheet; cover and refrigerate 30 minutes.
3
Remove chicken to bowl; cool until easy to handle. Discard skin and bones from chicken; cut chicken into bite-size pieces. Reserve 2 cups cut-up chicken; refrigerate remaining chicken for use another day. Pour chicken broth through sieve lined with paper towels into large bowl. Let stand a few seconds until fat separates from meat juice. Skim fat from broth and discard.
4
Return broth to clean Dutch oven or saucepot; add canned chicken broth and 2 teaspoons salt; heat to boiling over high heat. Stir in carrots and celery; heat to boiling. Reduce heat to low; cover and simmer 8 to 10 minutes, until vegetables are tender. Add meatballs and 1/4 cup Romano cheese; heat to boiling over high heat. Reduce heat to low; cover and simmer 15 minutes or until meatballs are cooked through. Stir in escarole and reserved chicken; heat through. Serve with grated Romano cheese to sprinkle over each serving.

426

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 (4 lb) chicken, cut up, 1 large onion, cut in half, 1/4 teaspoon whole black peppercorn, 1 bay leaf, and more.

Yes, Chicken And Escarole Soup With Meatballs falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken And Escarole Soup With Meatballs

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