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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 274.8
  • Total Fat: 13.3 g
  • Cholesterol: 301.4 mg
  • Sodium: 250.3 mg
  • Total Carbs: 11.4 g
  • Dietary Fiber: 1.3 g
  • Protein: 25.5 g

View full nutritional breakdown of Meatball Chicken & Escarole Soup calories by ingredient
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Meatball Chicken & Escarole Soup

Submitted by: LEMGIRL


Number of Servings: 10

Ingredients

    8 pounds escarole, chopped
    1 pound ground beef
    2 teaspoons garlic powder
    2 teaspoons black pepper
    2 tablespoons Locatelli cheese
    1/4 cup bread crumbs
    1 egg

    3 chicken breasts, split into 6 pieces
    3 stalks celery
    4 carrots, peeled
    1 dozen large eggs
    4 to 5 ounces Locatelli cheese
    Salt
    Black pepper

Directions

Preheat the oven to 350 degrees. Cut off the core of the escarole, wash it and then place it in a pot with a couple cups of water to steam it. While escarole is steaming, put the meat in a bowl and
cover it lightly with a layer of garlic salt, layer of black pepper and 2 layers of cheese. Then, add a layer of breadcrumbs and 1 egg.
Mix well. Roll the mixture into 1/2-inch meatballs. Place the meat balls on a baking sheet and bake for 15 minutes. Remove the cooked meatballs from the oven and place them in a brown paper bag with a paper towel. Shake the bag a few times to eliminate excess grease. Drain the steamed escarole and chop it. After chopping the escarole, drain it again.


SOUP BASE:

Fill a 16 quart stock pot a little more than halfway with cold water.
Add chicken, celery, carrots and salt and pepper to taste. Cook on medium heat for approximately 1 1/2 to 2 hours, skimming the top of the pot every 15 minutes or so. Be careful not to add too much
salt to the soup until it is finished because the escarole, eggs and cheese have salt in them. After cooking, remove the chicken from the broth and let cool. Turn the stove up to high and bring the broth to a boil. Once the broth comes to a boil, add the escarole and the meatballs. Stir until completely mixed. Cut the chicken into bite sized pieces and add to the soup. Bring soup back to a
boil. In a bowl, mix together the eggs and cheese with a wire whisk. Slowly stir the egg/cheese mixture into the boiling soup.
Reseason if necessary. Cover the pot and emove from the heat. Let it sit for 15 minutes prior to serving.

Number of Servings: 10

Recipe submitted by SparkPeople user LEMGIRL.






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