Free Online Recipes
 |  

Sign Up login
 
 

Escarole Soup Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     Escarole Soup

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   8 - 10
Preptime   2 hr 30 min

Ingredients
1 (4 lb) chicken, cut up
1 large onion, cut in half
1/4 t whole black peppercorns
1 bay leaf
1 pound(s) ground meat
2 clove(s) garlic , crushed with garlic press (or grated in)
1 large egg, beaten
1/4 cup(s) chopped fresh parsley leaves (or 2 T dried)
1/2 teaspoon(s) ground black pepper
 
3/4 cup(s) grated Romano cheese, plus additional for serving
2 3/4 teaspoon(s) salt
1 cup(s) plain dried bread crumbs
1/3 cup(s) milk
1 can(s) (13 3/4 to 14 1/2 ounces) chicken broth
3 medium carrots, sliced
2 medium celery stalks, sliced
1 small (about 8 ounces) head escarole , cut into 1/2-inch strips, with tough stems discarded
(Swiss Chard can be substituted; kale can also be used but should be cooked until tender before use)

Instructions
In 8-quart Dutch oven or pot 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 fat.
Return broth to clean Dutch oven or pot; 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.
Serving Suggestions
Great with any Italian feast


Originally Submitted
8/19/2012





0 Out of 5 from 0 reviews

You can add this Escarole Soup recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.