Chicken Meatball and Escarole Soup

Chicken Meatball and Escarole Soup
Photo by Scott Phillips


  • 1 small yellow onion, cut into small dice
  • 1 small carrot, cut into small dice
  • 1 Tbs. extra-virgin olive oil
  • 2 Tbs. chopped fresh flat-leaf parsley
  • 5 cups thinly sliced escarole
  • 3 Tbs. plain fresh breadcrumbs
  • 1 3- to 4-inch sprig fresh rosemary
  • + 6 more ingredients
    • ½ lb. ground chicken
    • 1 medium celery stalk, cut into small dice
    • Kosher salt and freshly ground black pepper
    • ¼ cup finely grated Parmigiano-Reggiano; more for serving
    • 1 large egg
    • 1 quart lower-salt chicken broth

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. Tra...

View full recipe at Fine Cooking


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