Chicken And Escarole Soup
A hearty chicken and escarole soup with flavorful meatballs, cheesy richness, and fresh greens, perfect for comforting family dinners or cozy gatherings.
Ingredients
Instructions
- Boil a whole chicken or stewing hen until tender.
- Add 1/2 lemon juice, chicken bouillon cubes or chicken soup base to the stock.
- Boil with chopped celery, onion, and garlic until flavors meld.
- Remove the chicken, pick the meat off the bones, and return the meat to the stock.
- Skim off the fat from the surface of the stock.
- Refrigerate the stock to remove excess fat if desired, then reheat.
- Form the ground beef, bread, eggs, Cheddar cheese, Parmesan cheese, salt, and oregano into small meatballs.
- Add the meatballs to the hot stock and cook for about 2 hours.
- Just before serving, add chopped escarole (or spinach) to the soup, heat through, and serve.
Tips & Substitutions
For a richer flavor, consider using homemade chicken stock rather than store-bought. If you don't have escarole, spinach is a great substitute. You can also use leftover roast chicken instead of boiling a whole chicken, saving time. For a spicy twist, add crushed red pepper flakes to the meatball mixture. Serve with crusty bread for a hearty meal.
Serving Suggestions
Serve the Chicken and Escarole Soup with a sprinkle of fresh herbs like parsley or basil for added flavor. This hearty soup pairs beautifully with crusty bread or a side salad for a complete meal. Consider serving it alongside Honey Glaze Ham for a delightful family dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the soup on the stovetop over low heat, adding a little water or broth if it has thickened. This soup also freezes well; just make sure to cool it completely before transferring to freezer-safe containers.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken And Escarole Soup contains roughly 457 calories, with 14g protein, 66g carbohydrates, and 17g fat. It is an excellent source of calcium (32% of the Daily Value), protein (28% of the Daily Value), and iron (28% of the Daily Value), and a good source of vitamin A and dietary fiber. Note that it is relatively high in sodium, at 849mg per serving (37% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different meat for the meatballs?
Absolutely! Ground turkey or chicken can be used in place of beef for a lighter option. You can also experiment with adding different herbs and spices to match your preference or dietary needs. Just ensure to adjust cooking times if using leaner meats.
Is there a way to make this soup vegetarian?
Yes, you can substitute the chicken with vegetable broth and omit the meatballs entirely or replace them with plant-based meatballs. Incorporating additional vegetables like carrots, zucchini, or mushrooms can enhance the soup’s flavor and texture.
How can I make the soup thicker?
To thicken the soup, consider adding a slurry of cornstarch and water or mashing some of the cooked vegetables into the broth. Alternatively, adding cooked quinoa or rice can also provide additional heartiness while thickening the soup.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).