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Escarole Soup - Italian Wedding Soup Recipe

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This recipe for Escarole Soup - Italian Wedding Soup is from WYOMING WILD!-COOKS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
One small chicken
One large onion, chopped
Chopped carrots
Three heads of escarole
Garlic
Parmesan Cheese
One egg
1/2 cup of milk
Bread crumbs
1 1/2 pounds of chopmeat
Fresh parsley
Chicken broth
Directions:
Directions:
Boil the chicken for 45 minutes with carrots and onion.
Make mini-meatballs using your favorite recipe or mix one egg, breadcrumbs, fresh or dried herbs (parsley, oregano, basil, garlic), and a handful of parmesan cheese. Blend mixture with chopmeat. Bake meatballs. I just cover a baking dish with water and bake at 350º for 10-15 minutes.
When chicken is done remove from water.
Add the escarole to the water.
Debone the chicken after it has cooled. Chop and add chicken to the pot.
Add meatballs to the pot.
Let escarole cook down. Serve with parmesan cheese.
Enjoy!

 

 

 

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