Italian Wedding Soup with Escarole


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


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.
Add in the broth, carrots, salt and pepper.
Bring to a simmer.
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.


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!!


Sunday, November 17, 2013 - 5:19pm


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