Italian Wedding Soup with Escarole
Ingredients
10 cups chicken broth
6 oz carrots, cooked & pureed
4 cloves garlic
1 bunch escarole, chopped
1 lb lean ground chicken
3/4 cup bread crumbs
1 egg
1/4 cup grated pecorino romano
2 tsp garlic powder
palm full fresh parsley, chopped
olive oil
Preparation
1
In a large pot, over medium heat, add a few drizzles of olive oil and the garlic. Cook until fragrant then add in the chopped escarole and cooked until wilted.
2
Add in the broth, carrots, salt and pepper.
3
Bring to a simmer.
4
For the meatballs add the chicken, bread crumb, grated cheese, garlic powder, egg and parsley to a bowl. Combine the mixture and roll into small meatballs. Gently place the meatballs into the simmering soup and cook on low for 45 minutes.
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About
This Italian Wedding Soup with Escarole packs tons of vitamins and I substituted chicken meatballs instead of beef, so you've got some good lean protein in there too. Italian Wedding soup is pretty basic, little meatballs in broth. I enhance the broth with pureed carrots, it adds a subtle sweetness and a huge amount of Vitamin A. Escarole is a variety of endive, high in folic acid, fiber and a variety of vitamins. Can't help but to eat bowls of this, so good!!
Added:
Sunday, November 17, 2013 - 5:19pm
