Escarole and Parmesan Soup With Chicken Meatballs Recipe
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Category
Soups and Stews
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Cusine
American
What do you need?
How to make?
Ingredients
1/4 cup olive oil
2 cloves garlic, minced
1 large onion, diced
2 stalks celery, diced
1 head escarole, chopped
6 cups chicken broth
1 teaspoon dried oregano
Salt and pepper to taste
1/4 cup grated Parmesan cheese plus more for garnish
For the Chicken Meatballs:
1 pound ground chicken
1/4 cup breadcrumbs
2 tablespoons grated Parmesan cheese
2 tablespoons chopped fresh parsley leaves
1 egg, lightly beaten
Directions
Heat olive oil in a large saucepan over medium heat until shimmering. Add escarole, onion, celery, carrot, and garlic and cook, stirring frequently, until vegetables are softened but not browned, about 15 minutes. Add chicken stock, bay leaf, and Parmesan rind. Bring to a boil, reduce to a bare simmer, and cook until vegetables are fully softened and flavors are developed, about 45 minutes.