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Thanksgiving Escarole Soup Recipe

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This recipe for Thanksgiving Escarole Soup, by , is from The Rita DiMeglio Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rose Berry
Added: Friday, November 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
For Soup:
4 bone-in chicken breasts
6-8 quarts of water
Celery sliced
Carrots sliced
1-2 med. Onions
Escarole (washed and cut into 3 sections)
salt and pepper to taste
3-4 chicken boullion cubes
1 cup White Rice cook in 2 cups water before adding to soup
Parmesan cheese.


Ingredients for little meatballs
Mix together:
1 lb. ground beef or turkey
salt and pepper to taste
1 tsp. garlic powder
parmesan cheese
Italian parsley
1 egg
bread crumbs as needed to thicken

Roll mixture into nickel-size balls. Fry in olive oil until cooked through. Set aside.

Directions:
Directions:
Put chicken in water in large pot and cook on medium heat. Add celery, onions, and carrots 10 minutes after putting chicken on. Add salt and pepper to taste. Add boullion cubes. Cover and cook on medium-low heat for 1 - 11/2 hrs. Remove chicken from pot and add meatballs (see below). Cook escarole in 1-inch water in a stock-pot until tender. Add to soup broth. Cook broth for another 20 minutes on low heat. Shred chicken and add to broth. Turn off heat. Add cooked rice. Serve with parmesan cheese.

Number Of Servings:
Number Of Servings:
This will feed many people and there will still be leftovers!
Personal Notes:
Personal Notes:
Grandma used to get after mom for making the meatballs too big! It was grandma who was making them too big, though, when she was in her later years.

 

 

 

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