ITALIAN MEATBALL AND ESCAROLE SOUP
This is from my 365 Low-fat Meals cookbook. Yum! This will come together in zero time if you already have meatballs made up and stashed in the freezer. :)
Provided by dicentra
Categories Poultry
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a medium bowl, combine ground turkey, egg white, garlic, parsley, Parmesan cheese, salt and pepper.
- Mix lightly to blend. Shape into 16 meatballs.
- In a large soup pot, bring chicken broth to a boil. Add meatballs and orzo, reduce heat to medium-low, cover and simmer 15 minutes or until meatballs are cooked through.
- Add escarole and lemon juice. Cover and simmer 5 minutes, or until escarole is tender.
- Serve sprinkled with more Parmesan cheese.
Nutrition Facts : Calories 227.7, Fat 6.7, SaturatedFat 1.9, Cholesterol 40.3, Sodium 1209.9, Carbohydrate 19.4, Fiber 2.3, Sugar 1.8, Protein 21.6
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.
HEARTY ITALIAN MEATBALL SOUP
A very hearty, flavorful soup. Use whatever small shaped pasta you like.
Provided by Suzanne Call
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- Stir water, tomatoes, beef broth, and Italian seasoning together in a large pot; bring to a boil. Add meatballs, Italian-blend vegetables, and pasta to the pot. Return broth to a boil, reduce heat to medium-low, and cook until the meatballs are heated through and the pasta is tender, about 10 minutes. Ladle soup into bowls and garnish with Parmesan cheese.
Nutrition Facts : Calories 271.6 calories, Carbohydrate 30.8 g, Cholesterol 49.3 mg, Fat 8.9 g, Fiber 3.2 g, Protein 16.7 g, SaturatedFat 3.2 g, Sodium 498.1 mg, Sugar 1.2 g
ESCAROLE AND LITTLE MEATBALL SOUP
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
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.
ESCAROLE SOUP (ITALIAN WEDDING SOUP)
This is a very tasty soup. Some people call this 'Italian Wedding Soup,' which refers not to matrimony but to the 'wedding' of the small meatballs and pasta. Take care to wash the escarole well. This is a favorite recipe from the files of a soupaholic.
Provided by Kimosabe
Categories Greens
Time 1h10m
Yield 2 quarts, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- cook Onion in butter, 3 minutes.
- add Garlic and cook an additional 3 minutes.
- add Escarole and cook another 3 minutes.
- add 2 cups stock, 1/2 teaspoons sugar, 1/2 teaspoons salt, pepper to taste.
- simmer covered for 15 minutes.
- add 3 cups stock and bring to a boil.
- stir in Orzo, Meatballs, and Spinach.
- simmer 15 minutes
- garnish with grated locatelli cheese (or Parmesan).
- When making this soup, consider getting a big pot and making a double batch. Everyone will want seconds and it's a great leftover.
Nutrition Facts : Calories 274.4, Fat 10, SaturatedFat 4.7, Cholesterol 24.3, Sodium 790.9, Carbohydrate 34.4, Fiber 5.1, Sugar 7.2, Protein 12.3
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