Chicken And Escarole Soup With Meatballs Food

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MEATBALL, BEAN AND ESCAROLE SOUP



Meatball, Bean and Escarole Soup image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil, plus more for drizzling
3 cloves garlic, sliced
2 carrots, chopped
1 red onion, chopped
2 teaspoons chopped fresh rosemary
1 head escarole, roughly chopped (about 12 cups)
1 15-ounce can cannellini beans (do not drain)
4 cups low-sodium chicken broth
Kosher salt and freshly ground pepper
12 beef meatballs
Grated parmesan cheese, for topping

Steps:

  • Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the garlic, carrots, red onion and rosemary and cook, stirring, until softened, about 5 minutes. Stir in the escarole, beans and their liquid, chicken broth, 2 cups water, 1/2 teaspoon salt and a few grinds of pepper.
  • Increase the heat to high and bring to a boil. Reduce the heat to medium low and simmer until the vegetables are tender, about 10 minutes.
  • Gently stir in the meatballs and cook until warmed through, about 5 minutes. Season with salt and pepper. Ladle into bowls and top with parmesan and a few grinds of pepper; drizzle with olive oil.

CHICKEN ESCAROLE SOUP WITH MEATBALLS



Chicken Escarole Soup with Meatballs image

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

Provided by Taste of Home

Categories     Lunch

Time 1h50m

Yield 24 servings (6 qt.)

Number Of Ingredients 16

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
3-1/2 teaspoons salt, divided
1 teaspoon pepper
4 quarts water
1 large egg, lightly beaten
1/2 cup dry bread crumbs
1 tablespoon minced fresh parsley
1 garlic clove, minced
1 teaspoon grated Parmesan cheese
1/2 pound ground beef
1 small head (about 5 to 6 ounce) escarole, cored and separated

Steps:

  • In a stockpot, combine wings, carrots, potato, celery, tomato, onion, 1 Tbsp. salt, pepper and water. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until chicken and vegetables are tender. , Meanwhile, for the meatballs, combine egg, bread crumbs, parsley, garlic, cheese and the remaining salt in a large bowl. Crumble beef into mixture and mix lightly but thoroughly. Shape into marble-sized balls., Remove chicken meat from bones and cut into bite-sized pieces. Discard bones. Return chicken to the pot. Add meatballs and escarole; cook until meatballs are no longer pink, about 10 minutes longer.

Nutrition Facts : Calories 115 calories, Fat 6g fat (2g saturated fat), Cholesterol 33mg cholesterol, Sodium 402mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.

EASY CHICKEN-ESCAROLE SOUP



Easy Chicken-Escarole Soup image

Escarole is a pleasantly bitter green that cooks quickly, so if you want to keep some of its texture in a soup, stir it in at the end, just to wilt it. The chicken is browned to provide depth of flavor, adding chickeny goodness to the olive oil and enriching the broth. If you have any white beans on hand, strain them and add to the soup during the last 5 minutes of cooking.

Provided by Food Network Kitchen

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 6

1 tablespoon olive oil
1 pound boneless, skinless chicken thighs (3 or 4 pieces)
Kosher salt and freshly ground black pepper
6 cloves garlic, peeled and crushed
6 cups chicken stock
1 head escarole (about 1 pound), wilted spots trimmed

Steps:

  • In a small Dutch oven or a large soup pot, heat the oil over medium-high heat. Sprinkle the chicken thighs on both sides with salt and pepper; put them in the pan, fattier side down, and cook until browned on the bottom and some of the fat has rendered out, 4 minutes. Flip the thighs over, tuck the garlic in around them and cook until the garlic is browned and aromatic, about 1 minute. Pour in the chicken stock and simmer until the thighs are cooked through, about 12 minutes. Remove the thighs from the pot and cut into bite-size pieces.
  • While the soup is cooking, cut the leaves of the escarole away from the core and wash well in cold water, especially the white part near the base, where most of the dirt collects. Tear the leaves into 2-inch pieces.
  • Stir the escarole into the pot a handful at a time until it all fits, then cover and cook until tender, 3 minutes. Return the chicken to the pot and bring back to a simmer. Serve hot.

CHICKEN AND ESCAROLE SOUP WITH MEATBALLS



Chicken and Escarole Soup With Meatballs image

Make and share this Chicken and Escarole Soup With Meatballs recipe from Food.com.

Provided by frozenmargarita

Categories     For Large Groups

Time 2h

Yield 14 serving(s)

Number Of Ingredients 17

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)

Steps:

  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 358.4, Fat 22, SaturatedFat 6.8, Cholesterol 116, Sodium 781.1, Carbohydrate 10, Fiber 2.2, Sugar 1.9, Protein 28.6

ESCAROLE CHICKEN SOUP WITH MEATBALLS



ESCAROLE CHICKEN SOUP WITH MEATBALLS image

Categories     Soup/Stew     Chicken

Number Of Ingredients 11

3lbs chicken
3.5 quarts water/chicken stock
1 onion
2 carrots
2 stalks celery
1 lb escarole
2 sprigs minced fresh parsley
1/2lb ground beef
2 slices bread-remove crust
1 egg
1 tbsp Parmesan cheese

Steps:

  • Place chicken, 1/2 parsley and vegetables in large pot. Add water/stock to cover and bring to a boil. Lower heat, simmer for 2hrs. Remove chicken to cool, cut meat. Coarse chop veggies and set aside with meat. (You can chill separate broth and meat/veg at this point and remove fat from soup). Bring strained stock to a simmer. Pulse bread in food prossesor to make crumbs and mix with beef, egg, cheese, s&p, and rest of parsely. Form into meatballs the size of marbles and drop into simmering stock. Rinse and cook escarole in microwave until tender. Chop coarsely and add this along with veg and meat to simmering stock. Simmer until all is heated through. Serve with additional grated Parmesan over soup.

ESCAROLE SOUP WITH MEATBALLS (LOW CARB & HIGH PROTEIN)



Escarole Soup With Meatballs (Low Carb & High Protein) image

Make and share this Escarole Soup With Meatballs (Low Carb & High Protein) recipe from Food.com.

Provided by littleturtle

Categories     Clear Soup

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 16

1/2 lb ground sirloin or 1/2 lb ground veal
1/3 cup parmesan cheese, coarsely grated
1/4 cup garlic-flavored croutons, crumbled
2 tablespoons Italian parsley, minced
1/4 teaspoon salt
1/8 teaspoon white pepper
1 large egg, lightly beaten
1/2 cup onion, minced
1 tablespoon extra virgin olive oil
2 tablespoons extra virgin olive oil
1/4 cup onion, minced
2 garlic cloves, minced
4 cups shredded escarole, rinsed & spun dry
4 cups chicken broth
1/4 cup parmesan cheese, grated (to garnish)
cayenne pepper, to taste

Steps:

  • In a mixing bowl combine all of the meatball ingredients.
  • Mix well with your hands, then shape into 24 walnut sized meatballs.
  • In a Dutch oven, heat 1 tablespoon olive oil over medium-high heat until hot, but not smoking.
  • Saute the meatballs 12 at a time until golden brown on all sides.
  • Remove to a plate and set aside.
  • Add the remaining olive oil and onion to the pot and saute until the onion is soft.
  • Add the garlic and continue to saute for another couple of minutes.
  • Stir in the escarole and cook over low heat, covered, stirring occasionally, until it wilts (3 minutes).
  • Add the broth and meatballs and bring to a boil; then simmer uncovered for 3 minutes.
  • Serve hot, sprinkled with the remaining cheese and the cayenne pepper for garnish.

Nutrition Facts : Calories 490.7, Fat 34.7, SaturatedFat 11, Cholesterol 138.5, Sodium 1631.1, Carbohydrate 11.4, Fiber 3, Sugar 3.3, Protein 32.3

ESCAROLE AND LITTLE MEATBALL SOUP



Escarole and Little Meatball Soup image

Provided by Fran McCullough

Categories     Soup/Stew     Beef     Leafy Green     Appetizer     Parmesan     Ground Beef     Fall     Escarole     Noodle     Simmer     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 6

Number Of Ingredients 13

1/2 head escarole (about 1/2 pound)
1 1/2 large carrots, chopped
12 cups chicken stock, preferably homemade
4 ounces ditalini or tubetti, or spaghetti broken into bite-size pieces
Freshly grated Parmigiano-Reggiano cheese
Meatballs
1/2 pound ground veal or beef
1/2 cup plain bread crumbs
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/4 cup very finely minced onion
1 large egg
1/2 teaspoon salt
Freshly ground pepper, to taste

Steps:

  • Trim the escarole and discard any bruised leaves. Cut off the stem ends. Separate the leaves and wash well in cool water, especially the center of the leaves where soil collects. Stack the leaves and cut them crosswise into 1-inch strips. You should have about 4 cups.
  • Combine the escarole, carrots, and stock in a large pot. Bring to a simmer and cook until the escarole is almost tender, about 30 minutes.
  • To make the meatballs
  • Meanwhile, combine the ground meat, bread crumbs, cheese, onion, egg, salt, and pepper in a medium bowl. Shape the mixture into tiny balls, less than 1 inch in diameter.
  • To assemble
  • When the escarole is almost tender, stir in the pasta and return the soup to the simmer. Drop the meatballs into the soup. Cook over low heat, stirring gently, until the meatballs and pasta are cooked, about 20 minutes. Taste for seasoning. Serve hot with grated Parmigiano-Reggiano.

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