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Monday, January 4, 2021

Escarole Soup with Meatballs

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Escarole Soup with Meatballs

Hearty, healthy, and filing.


2 32 oz cans College Inn chicken  low sodium broth/stock
4  boneless chicken breasts
3 pounds lean Hamburg
4 heads of escarole
8 cloves garlic
Salt and ground pepper medley - to taste
2 tablespoons sweet basil
2 tablespoons parsley
6 eggs
1/2 cup seasoned breadcrumbs
1/2 cup olive oil


In a large stock pot add chicken broth, chicken breast, 5 cloves of garlic
1 tablespoon of basil and parsley. Salt pepper
When the chicken is cooked remove chicken and shred finely. I use a food processor.
Place shredded chicken back in the stockpot.

Mix together: Hamburg, 1egg, breadcrumbs, parsley, sweet basil, garlic, salt and ground pepper medley. 
Roll meatballs into bite size.
You can bake at 375 degrees for 25 minutes with oil olive or fry until browned.

Add meatballs to the stockpot - let simmer for 2 hours.
Wash the escarole - the tear into pieces - add to stock pot.
In a bowl add eggs and mix - immediately add to stockpot slowly and keep stirring until the eggs break up.

Cook until the escarole is wilted and the soup is done.
Serve with freshly baked cheesy garlic bread. 

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