hicken-meatball-and-escarole-soup1Italian Foods 

Chicken meatball and escarole soup


Chicken meatball and escarole soup

Chicken meatball and escarole soup

Served with crusty bread, this quick spin on Italian wedding soup makes a satisfying dinner. Handle the chicken mixture gently; packing the meat too tightly will make the meatballs tough.

– Serves 4.
– 3 Tbs. plain fresh breadcrumbs.
– ¼ cup finely grated Parmigiano-reggiano or Grana Padano; more for serving.
– 2 Tbs. chopped fresh flat-leaf parsley.
– Kosher salt and freshly ground.
– black pepper.
– ½ lb. ground chicken.
– 1 large egg.
– 1 Tbs. extra-virgin olive oil.
– 1 small yellow onion, cut into small dice.
– 1 small carrot, cut into small dice.
– 1 medium celery stalk, cut into small dice.
– 1 quart lower-salt chicken broth.
– 1 3- to 4-inch sprig fresh rosemary.
– 5 cups thinly sliced escarole.


Step 1: Put the breadcrumbs in a medium bowl and moisten with 1/2 Tbs. water. Mix in the cheese, parsley, 3/4 tsp. salt, and 1/2 tsp. pepper. Add the ground chicken and egg and mix until just combined. Scoop out 1 Tbs. of the chicken mixture and, with damp hands, roll it into a 3/4-inch meatball. Transfer to a plate and shape the remaining meatballs. Heat the oil in a 5-quart pot over medium heat. Add the onion, carrot, celery, and 1 tsp. salt; cook until tender, 3 to 4 minutes. Add the chicken broth, rosemary, and 2 cups water; bring to a boil over medium-high heat. Gently add the meatballs, reduce the heat to medium low to maintain a gentle simmer, and cook for 10 minutes.
Step 2: Add the escarole and continue to simmer until the meatballs are cooked through and the escarole is wilted, about 5 minutes. Discard the rosemary and season to taste with salt and pepper. Serve sprinkled with grated cheese.


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