Chicken Meatball and Escarole Soup

Serves 4

by Melissa Pellegrino
from Fine Cooking
Issue 115
Last Edit Date: 12/28/2011 9:59:12 PM

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.

more about:

3 Tbs. plain fresh breadcrumbs
1/4 cup finely grated Parmigiano-Reggiano; more for serving
2 Tbs. chopped fresh flat-leaf parsley
Kosher salt and freshly ground black pepper
1/2 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

Put the breadcrumbs in a medium bowl and moisten with 1/2 Tbs. water. Mix in the Parmigiano, 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 of 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.

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 Parmigiano.

nutrition information (per serving):
Calories (kcal): 220; Fat (g): 12; Fat Calories (kcal): 110; Saturated Fat (g): 3.5; Protein (g): 20; Monounsaturated Fat (g): 6; Carbohydrates (g): 10; Polyunsaturated Fat (g): 2; Sodium (mg): 730; Cholesterol (mg): 100; Fiber (g): 3;

Photo: Scott Phillips

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by cozette, 2/24/2012Great recipe. We added a 15 oz. can of cannelini beans (drained), extra escarole and chicken stock and doubled the meatbells (they're great). This recipe will be one of our regular evening meals.

by alibull, 2/1/2012Great combo of veggies and meat. Broth is too thin. I would use 6 cups of broth rather than 1L broth and 2 cups of water. (also made pork meatballs for lack of gr chicken. ) Still a good first attempt.

by Annakatherine, 1/25/2012Very quick soup also very healthy!