Escarole Soup

Escarole Soup is a hearty and comforting dish that celebrates the flavors of fresh vegetables and tender chicken. This recipe features succulent chicken wings simmered with a medley of carrots, potatoes, and celery, creating a rich and flavorful broth. The addition of ground beef meatballs adds depth and texture, while the fresh escarole provides a delightful crunch and slight bitterness, balancing the flavors beautifully.

Perfect for a cozy meal, this soup is not only nourishing but also a delightful way to warm up on a chilly day. Enjoy it with a sprinkle of Parmesan for an extra touch of flavor!

Escarole Soup

Ingredients:

20 chicken wings

5 medium carrots, cut into 1/2-inch pieces

1 large potato, cut into 1/2-inch cubes

4 celery ribs, sliced

2 large tomatoes, seeded and diced

1 large onion, diced

3-1/2 teaspoons salt, divided

1 teaspoon pepper

4 quarts water

2 eggs, 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

Instructions:

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.

Notes:

Chicken Wings: Using wings adds rich flavor, but you can substitute with other chicken parts like thighs or drumsticks if preferred.

Vegetable Variations: Feel free to add other vegetables such as zucchini or bell peppers for extra nutrition and flavor.

Salt Adjustment: Adjust the salt to your taste, especially if using salted broth or if you prefer a lower sodium option.

Meatball Texture: To achieve tender meatballs, avoid over-mixing the beef with other ingredients; a gentle fold is sufficient.

Escarole Prep: Wash the escarole thoroughly, as dirt can hide in the leaves. You can also substitute with other leafy greens like kale or spinach if needed.

Broth Flavor: For a richer broth, consider adding herbs like bay leaves or thyme during simmering.

Serving Suggestions: This soup pairs well with crusty bread or a sprinkle of additional Parmesan for serving.

Storage: Leftovers can be refrigerated for up to 3 days. The soup may thicken, so add a splash of water or broth when reheating.

Freezing: If freezing, store the soup without the escarole, adding it fresh when reheating to maintain its texture.

Garnish: Top with fresh parsley or additional grated Parmesan just before serving for a burst of flavor.

Nutrition Information:

Frequently Asked Questions:

Can I use other types of chicken parts instead of wings?

Yes, you can use any bone-in chicken parts, such as thighs or drumsticks, for added flavor.

Is there a vegetarian option for this soup?

Absolutely! Substitute the chicken and ground beef with vegetables like mushrooms and use vegetable broth instead of water.

How can I make this soup gluten-free?

Use gluten-free bread crumbs and ensure any broth or stock used is gluten-free.

What can I substitute for escarole if I can’t find it?

You can substitute with other leafy greens like kale, Swiss chard, or spinach.

Can I prepare this soup in advance?

Yes, this soup can be made ahead of time and stored in the refrigerator for up to 3 days.

Reheat before serving.

How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.

Can I add more vegetables to this soup?

Yes, feel free to add other vegetables such as zucchini, green beans, or bell peppers for additional flavor and nutrition.

What should I serve with this soup?

This soup pairs well with crusty bread, a fresh salad, or a simple sandwich.

How do I know when the meatballs are done cooking?

The meatballs should be no longer pink in the center.

You can cut one in half to check for doneness.

Can I use dried herbs instead of fresh?

Yes, you can use dried herbs.

Typically, 1 teaspoon of dried herbs is equivalent to 1 tablespoon of fresh.

Adjust to taste.