Ingredients: |
Ingredients: 1 whole fryer chicken
1 large onion, peeled
4 large carrots, peeled and cut in half
4 stalks celery, with leaves, washed and cut in half
3 tbsp. tomato sauce
3 tbsp. chicken base
1 head of escarole, washed and trimmed
1 lb. ground beef
1 egg
1/2 cup onion, finely diced
handful breadcrumbs
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Directions: |
Directions:Place chicken in a 6-8 quart stock pot and fill with cold water until almost covered. Bring to a boil, and simmer for approximately 15 minutes skimming the foam from the top. When foam has subsided, add onion, carrots, celery, tomato sauce and chicken base. Cover and let simmer for about an hour and a half, until chicken is cooked. Strain soup in a paper towel lined colander. Discard onion and celery. Remove carrots, slice and add to broth. Remove chicken to a cutting board. Remove the white meat from chicken and chop into small pieces, add to broth.
While soup is cooking, make the meatballs by combining ground beef, egg, onion and breadcrumbs. Do not over mix. Form into small meatballs, place on baking sheet lined with parchment paper and bake at 400º for 10 minutes, turning once. Remove from oven and place on paper towels until soup is done. Place escarole in saucepan and add water until almost covered. Bring to a boil over high heat and cook until wilted and tender, about 10 minutes. Drain well, squeezing out water, chop and add to broth.
Serve hot with Nonna's croutons and some grated cheese. |
This recipe for Escarole Soup is from