A steaming bowl of soup on a chilly winter day is like a hug. Especially when it's one of my favorites like it's Chicken Meatball and Escarole Soup. This soup is filled with healthy greens and meatballs flavored with parmesan cheese. When combined, all of the flavors melt together, and the broth becomes perfectly seasoned and delicious. I love to make a big pot over the weekend because leftovers make a great lunch the next day.
Ingredients for Chicken Meatball and Escarole Soup:
meatballs:
1 pound ground chicken
2 eggs
1/4 cup+ 2 tablespoons plain bread crumbs or plain panko
2 tablespoons milk
1/4 cup chopped parsley
1/3 cup parmesan cheese
1 1/4 teaspoons kosher salt
Soup:
8 -10 cups chicken broth, homemade or purchased
2 onions, diced
1 cup diced carrots
3/4 cup diced celery
14 cups sliced escarole, about 2 bunches
Time-Saving Tip: Prepare the meatballs a few hours in advance and refrigerate until ready to add to the soup. Chop the vegetables in advance and store in the refrigerator.
Let's see what we need.
We're ready to cook.
Cut the escarole into pieces about 1 1/2 inches wide; set aside.
Stir together the milk and breadcrumbs. Add the milk mixture and the rest of the meatball ingredients to the chicken. The mixture will be soft. Combine well and refrigerate for an hour or freeze for thirty minutes.
Shape the mixture into approximately 36 meatballs. This is a soft mixture so that the meatballs will look a bit shaggy. I like to keep these in the refrigerator while I prepare the broth.
In a large pot, add the oil, onions, carrots, and celery. Saute over low heat for 5 minutes without browning.
Bring the broth to a simmer. Add the escarole and season with salt and pepper.
Stir the escarole into the broth. After a minute or two, and the vegetable is wilted, add the meatballs. Simmer, covered, 8-10 minutes until the meat is cooked.
It's ready! Chicken Meatball and Escarole Soup is delicious, healthy, and so comforting. I love this one.
Enjoy!
Chicken Meatball and Escarole Soup:
meatballs:
1 pound ground chicken
2 eggs
1/4 cup+ 2 tablespoons plain bread crumbs or plain panko
2 tablespoons milk
1/4 cup chopped parsley
1/3 cup parmesan cheese
1 1/4 teaspoons kosher salt
Soup:
8 -10 cups chicken broth, homemade or purchased
2 onions, diced
1 cup diced carrots
3/4 cup diced celery
14 cups sliced escarole, about 2 bunches
Cut the escarole into pieces about 1 1/2 inches wide; set aside.
Stir together the milk and breadcrumbs. Add the milk mixture and the rest of the meatball ingredients to the chicken. The mixture will be soft. Combine well and refrigerate for an hour or freeze for thirty minutes.
Shape the mixture into approximately 36 meatballs. This is a soft mixture so that the meatballs will look a bit shaggy. I like to keep these in the refrigerator while I prepare the broth.
In a large pot, add the oil, onions, carrots, and celery. Saute over low heat for 5 minutes without browning.
Bring the broth to a simmer. Add the escarole and season with salt and pepper.
Stir the escarole into the broth. After a minute or two, and the vegetable is wilted, add the meatballs. Simmer, covered, 8-10 minutes until the meat is cooked.
Time-Saving Tip: Prepare the meatballs a few hours in advance and refrigerate until ready to add to the soup. Chop the vegetables in advance and store in the refrigerator.