Lunch: Chicken and Escarole Soup with Meatballs

Freelance food consultant Gina Miraglia's grandmother, Rita Pacella, of Brooklyn, makes this Italian soup every year on Thanksgiving. All the grandchildren help roll the tender meatballs -- everyone's favorite part.

Ingredients

1 Chicken
1 large onion
1/4 tsp. whole black peppercorns
1 bay leaf
1 lb. ground meat for meatloaf
2 clove garlic
1 large egg
1/4 c. chopped fresh parsley leaves
1/2 tsp. ground black pepper
3/4 c. grated Romano cheese
2 3/4 tsp. salt
1 c. plain dried bread crumbs
1/3 c. milk
1 can chicken broth
3 medium carrots
2 medium celery stalks
1 small head escarole

Instructions

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.

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