Soup

Meatball Chicken and Escarole Soup is for Soup.

Meatball Chicken and Escarole Soup takes 25 minutes to prepare.

Meatball Chicken and Escarole Soup takes 60 minutes to cook.

Meatball Chicken and Escarole Soup makes 10 servings.

The ingredients for Meatball Chicken and Escarole Soup are:

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

Here is how you make Meatball Chicken and Escarole Soup:

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: 10Recipe submitted by SparkPeople user LEMGIRL.

The nutritional information for Meatball Chicken and Escarole Soup is:

• 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