Escarole Chicken Soup With Meatballs Recipes

CHICKEN AND ESCAROLE SOUP WITH MEATBALLS

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.

CHICKEN MEATBALL ESCAROLE SOUP IN THE CROCK POT

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.

ESCAROLE SOUP WITH MEATBALLS (LOW CARB & HIGH PROTEIN)

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.