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Escarole Soup With Tiny Meatballs

by Judith Hannemann

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Escarole Soup with Tiny Meatballs
A treasured old Brooklyn recipe.  There’s nothing more to be said, except you can substitute ground beef for the ground chicken.

Just enjoy and mangia.  This one’s healthy and low-fat/calorie too.

Escarole Soup with Tiny Meatballs

  • 6 cups rich chicken broth
  • 3 eggs
  • 1/2 cup grated cheese a combo between Parm & Romano
  • 1/3 to 1/2 lb ground chicken
  • 1 tbs dry breadcrumbs
  • 2 tsp minced parsley
  • 1 tsp minced garlic
  • 1 large head escarole (that would make about 5 firmly packed cups) or comparable amount of fresh spinach. 
  • Salt & freshly ground pepper to taste.
Beat eggs & cheese, set aside
Make
the meatballs–mix together the meat, bread crumbs, parsley, garlic and
1 tbs of the egg mixture. Roll into marble-sized balls and place them
on a plate.
Wash the escarole and slice the leaves crosswise into
1-inch pieces; slice the stems very fine. Add the escarole to the
simmering broth and cook it for 5 minutes.
Add the meatballs and cook for 5 minutes. Stir in the remaining egg/cheese mixture. Bring to a boil and correct the seasoning.



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Comments

  4. Dylan says

    Trying this out tonight, but with venison! I've never cooked with wild game before so I'm really excited.

    Thanks for the recipe!

  5. Dylan says

    Trying this out tonight, but with venison! I've never cooked with wild game before so I'm really excited.

    Thanks for the recipe!