CHICKEN ESCAROLE SOUP WITH MEATBALLS
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
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
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
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 MEATBALL ESCAROLE SOUP IN THE CROCK POT
I tried to recreate the soup from our local diner and I actually like mine better! Seasoning measurements are approximate, since I usually cook by the "little shake of this, a dash of that" method.
Provided by Jo Dee @TiredMom
Categories Chicken
Number Of Ingredients 20
Steps:
- In a large bowl, mix all meatball ingredients until combined. Roll into small meatballs that will fit nicely on a spoon and into your mouth :-)
- Add all of the soup ingredients into the crock pot, EXCEPT for the escarole and pasta. Add the meatballs to the crock pot. Cover and cook on low 6 hrs.
- Turn crock pot to high and add the escarole. Cook until escarole is tender, about 30 minutes.
- After adding escarole to the crock pot, cook pasta separately according to package directions. Drain pasta and add to the soup in the crock pot right before serving. Taste soup for salt. You can also use fresh baby spinach instead of escarole. Add to crock a few minutes before serving.
- Serve with additional grated parm for topping, if desired.
CROCK POT ITALIAN WEDDING SOUP
This takes a little advance preparation, but it is great to come home to after a long day. Pastina and acini di pepe pasta is very small pasta and can be added the last hour or so of the cooking time.
Provided by CookingONTheSide
Categories Stocks
Time 8h30m
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Meatballs: Preheat oven to 350 degrees.
- Mix all ingredients together.
- Form into very small balls (I get approximately 90 meatballs from 1 pound ground beef. I bake mine on a nonstick cookie sheet and turn them half-way through the cooking time).
- Bake about 10-15 minutes, until the meatballs have browned but are still soft (watch closely).
- Remove from oven and drain on paper towel, if necessary.
- Soup: Place all of the ingredients, except the pasta and escarole or spinach, into the crock pot with meatballs.
- Cook on low for 8 hours (Add pasta and escarole or spinach during the last hour of cooking and salt to taste, if necessary).
- Remove bay leaves.
- Top each serving with grated parmesan or romano cheese.
- Note: The meatballs must be prepared before being put into the crock pot (make them the night before and put them in the refrigerator, or even keep a batch in the freezer. I basically prepare as much as I can in advance so all I have to do is just put it all in the crock pot in the morning).
CHICKEN AND ESCAROLE SOUP WITH MEATBALLS
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
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
MINESTRA (ESCAROLE AND LITTLE MEATBALLS SOUP)
Make and share this Minestra (Escarole and Little Meatballs Soup) recipe from Food.com.
Provided by Barefoot Beachcomber
Categories Lunch/Snacks
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Trim and clean the escarole.
- Stack the leaves and cut them crosswise into 1 inch strips.
- You should have about 4 cups.
- In a large pot, combine the escarole, broth and carrots.
- Bring to a simmer and cook until the escarole is almost tender, about 30 minutes.
- Meanwhile, mix together the meatball ingredients.
- Shape the mixture into tiny balls, less than 1 inch in diameter.
- When the escarole is cooked, 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 more grated Parmesan.
Nutrition Facts : Calories 661.1, Fat 25.1, SaturatedFat 9.8, Cholesterol 128.1, Sodium 3880.8, Carbohydrate 53.4, Fiber 5.9, Sugar 7.7, Protein 51.2
MEATBALL SOUP WITH ESCAROLE AND PASTA
Adapted from McCall's March 1999. I've only made this on the stovetop and it came out great! It is very good on a cold winter night. I really like the fact that the onion is grated for the meatballs because I'm not a big fan of chunky onion pieces. I think instead of using the chunk of Parmesan I just sprinkled some grated cheese on top of the soup when serving but I'm sure it adds a lot of flavor when you slow-cook it. Cooking time varies depending on which method you use.
Provided by hungrykitten
Categories Stove Top
Time 8h20m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- In a saucepan, bring broths, tomato sauce and pepper to a boil.
- Meatballs: In a bowl, combine ingredients. Shape tablespoonfuls into 24 meatballs. Heat oil in a nonstick skillet. Add meatballs; brown, turning, 6 minutes.
- In a 5 or 6 quart slowcooker, layer remaining ingredients, except pasta, in order listed. Place meatballs on top; pour in hot broth mixture. Cover; cook on low 8 to 9 hours or high 3 1/2 to 4 hours, until carrots are very tender.
- Add pasta; cover. Cook on high 15 to 18 minutes, until pasta is al dente. Discard Parmesan. Ladle soup into bowls, 3 meatballs per serving.
- Stovetop Method: Brown meatballs as above. Add to Dutch oven with remaining ingredients except pasta. Simmer, covered 45 minutes or until escarole is very tender. Add pasta, simmer 10 minutes, until al dente.
Nutrition Facts : Calories 178.7, Fat 5.6, SaturatedFat 2, Cholesterol 29.5, Sodium 447.9, Carbohydrate 24.1, Fiber 3.9, Sugar 5, Protein 9.5
TURKEY MEATBALL AND ESCAROLE SOUP
From The Italian Slow Cooker, by Michele Scicolone. I have not made this yet, but it seems like a natural. Because the meatballs are added halfway through, it's not a recipe for those who need to be away all day. However, I think I would freeze the meatballs, and add them at the beginning. Escarole is a wonderful leafy vegetable, not well known in the US. Spinach or Swiss chard are suitable substitutes. The original recipe did not specify, but spinach should really be added only towards the end of the entire cooking period.
Provided by duonyte
Categories Spinach
Time 8h25m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a 3 quart or larger slow cooker, combine the carrots, broth and escarole. Cover and cook on LOW for 4 hours.
- In a medium bowl, combine the turkey, onion, eggs, bread crumbs, grated Parmesan, salt and pepper. Mix well and make 1 inch meatballs and carefully add to the slow cooker at the 4 hour mark.
- Cover and cook 4 hours longer, or until the meat and veggies are cooked through. Serve sprinkled with the additional cheese.
- Note: Swiss chard or spinach would be good subs for the escarole. I would separate the leaves from the stems of the Swiss chard and add them first. The leaves of the chard and spinach should be added right at the end - you can raise to high for the last few minutes.
Nutrition Facts : Calories 224.3, Fat 9.9, SaturatedFat 3.3, Cholesterol 103.2, Sodium 1485.7, Carbohydrate 10.8, Fiber 2.1, Sugar 3.1, Protein 21.5
MINESTRA (ESCAROLE AND LITTLE MEATBALLS SOUP)
Make and share this Minestra (Escarole and Little Meatballs Soup) recipe from Food.com.
Provided by PamLuvs2Cook
Categories European
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Trim the escarole and discard any bruised leaves. Cut off the stem ends. Seperate 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.
- In a large pot, combine the escarole, broth, carrots. Bring to a simmer and cook until the escarole is almost tender, about 30 minutes.
- Meanwhile, mix together the ingredients for the meatballs. Shape the mixture into tiny meatballs, less than 1 inch in diameter.
- When the escarole is cooked, stir in the pasta and return the soup to a 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. At this point I drizzle in one mixed egg and stir. It makes pretty egg flower strings throughout the soup.
- Top with grated Parmesan and serve hot.
Nutrition Facts : Calories 603, Fat 18.5, SaturatedFat 7.2, Cholesterol 164.7, Sodium 3876.1, Carbohydrate 53.2, Fiber 5.9, Sugar 7.7, Protein 51.5
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