CHICKEN ESCAROLE SOUP WITH MEATBALLS

Chicken Escarole Soup with Meatballs image

This is an old recipe from southern Italy. My mother gave it to me when I was first married. It started out as a holidays-only dish...but my children and grandchildren love it so much that we have it every chance we get!-Norma Manna, Hobe Sound, Florida

Provided by Taste of Home

Categories Lunch

Time 1h50m

Yield 24 servings (6 qt.)

Number Of Ingredients 16

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Ingredients

15 chicken wings
4 medium carrots, cut into 1/2-inch pieces
1 large potato, cut into 1/2-inch cubes
4 celery ribs, sliced
1 large tomato, seeded and diced
1 large onion, diced
3-1/2 teaspoons salt, divided
1 teaspoon pepper
4 quarts water
1 large egg, lightly beaten
1/2 cup dry bread crumbs
1 tablespoon minced fresh parsley
1 garlic clove, minced
1 teaspoon grated Parmesan cheese
1/2 pound ground beef
1 small head (about 5 to 6 ounce) escarole, cored and separated

Steps:

In a stockpot, combine wings, carrots, potato, celery, tomato, onion, 1 Tbsp. salt, pepper and water. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until chicken and vegetables are tender. , Meanwhile, for the meatballs, combine egg, bread crumbs, parsley, garlic, cheese and the remaining salt in a large bowl. Crumble beef into mixture and mix lightly but thoroughly. Shape into marble-sized balls., Remove chicken meat from bones and cut into bite-sized pieces. Discard bones. Return chicken to the pot. Add meatballs and escarole; cook until meatballs are no longer pink, about 10 minutes longer.

Nutrition Facts : Calories 115 calories, Fat 6g fat (2g saturated fat), Cholesterol 33mg cholesterol, Sodium 402mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.