Chicken soup with meatballs and escarole is a heartwarming, comforting dish that brings together tender chicken, savory meatballs, and the delicate bitterness of escarole.
This soup offers a rich, flavorful broth that complements the wholesome ingredients, creating a perfect balance of textures and tastes.
Whether you’re seeking a cozy meal for a chilly evening or something nourishing for the whole family, this soup delivers a perfect combination of protein, greens, and hearty flavors. It’s a timeless recipe that is sure to become a favorite in your kitchen!
How To Make Chicken Soup With Meatballs And Escarole?
Recipe Time
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Course: Soup
Cuisine: Italian-American
Serves: 6 people
Equipment Needed
- Large pot
- Medium mixing bowl
- Skillet (for browning meatballs)
- Ladle
- Cutting board
- Knife
Ingredients
For The Meatballs
- 1 pound ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 garlic cloves, minced
- 1 tablespoon chopped fresh parsley
- Salt and pepper to taste
For The Soup
- 8 cups chicken broth (preferably homemade)
- 1 head of escarole, chopped
- 1 medium carrot, diced
- 1 celery stalk, diced
- 1 small onion, diced
- 2 tablespoons olive oil
- 1 bay leaf
- Salt and pepper to taste
- Grated Parmesan (optional, for garnish)
Instructions
1. Prepare The Meatballs
In a medium bowl, I mix the ground chicken, breadcrumbs, Parmesan, egg, minced garlic, parsley, salt, and pepper. I like to use my hands to gently combine the ingredients without overworking the meat, which keeps the meatballs tender. Once everything is combined, I shape the mixture into small, bite-sized meatballs.
2. Brown The Meatballs
In a skillet, I heat some olive oil over medium heat. I brown the meatballs on all sides, which takes about 5-7 minutes. I make sure not to overcrowd the pan, working in batches if necessary. Once browned, I set the meatballs aside on a plate.
3. Sauté The Vegetables
In the same pot that I plan to cook the soup, I heat olive oil over medium heat. I add diced onion, carrot, and celery, and sauté them for about 5 minutes until they’re soft and aromatic. I season the vegetables lightly with salt and pepper to enhance their flavors.
4. Add The Broth And Escarole
Once the vegetables are softened, I pour in the chicken broth and add the bay leaf. I bring the mixture to a gentle boil, then lower the heat to simmer. I stir in the chopped escarole and let it wilt in the broth, which takes about 3-4 minutes.
5. Simmer And Add Meatballs
After the escarole has softened, I gently add the browned meatballs into the soup. I let everything simmer for about 15-20 minutes, allowing the flavors to meld together and the meatballs to cook through completely. Before serving, I taste the soup and adjust the seasoning with salt and pepper if needed.
6. Serve And Garnish
I ladle the soup into bowls and, if desired, sprinkle some freshly grated Parmesan cheese on top for an extra burst of flavor.
Nutrition Facts Of Chicken Soup With Meatballs And Escarole
- Calories: 290
- Protein: 24 g
- Fat: 15 g
- Carbohydrates: 13 g
- Fiber: 2 g
- Sodium: 900 mg
Tips And Variations Of Chicken Soup With Meatballs And Escarole
1. Make It Gluten-Free
If you need a gluten-free version, I swap out the regular breadcrumbs in the meatballs for gluten-free breadcrumbs, or I use finely ground oats.
2. Add Pasta
Sometimes, I like to make this a bit heartier by adding small pasta, like ditalini or orzo. If you do, cook the pasta separately and add it to each bowl just before serving to avoid sogginess.
3. Substitute Spinach
If I don’t have escarole on hand, I substitute it with spinach. The flavor will be milder, but still delicious.
Special Note
I always love how adaptable this soup can be. Whether I’m feeding a family or meal-prepping for myself, I can adjust the ingredients and portion size without losing any of the comforting flavors.
The meatballs bring a satisfying richness to the broth, while the escarole adds just the right touch of bitterness to balance the dish.
Conclusion
Chicken soup with meatballs and escarole is a perfect blend of nourishing ingredients and comforting flavors. Whether you’re looking to warm up on a chilly evening or enjoy a nutritious meal, this soup has everything you need.
I love how easy it is to prepare, and it’s always a hit whenever I make it. Try it out yourself, and you’ll see why this recipe is a favorite in my kitchen.
Chicken Soup With Meatballs And Escarole
Equipment
- Large pot
- Medium mixing bowl
- Skillet (for browning meatballs)
- Ladle
- Cutting board
- Knife
Ingredients Â
- 1 pound ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 garlic cloves minced
- 1 tablespoon chopped fresh parsley
- Salt and pepper to taste
- 8 cups chicken broth preferably homemade
- 1 head of escarole chopped
- 1 medium carrot diced
- 1 celery stalk diced
- 1 small onion diced
- 2 tablespoons olive oil
- 1 bay leaf
- Salt and pepper to taste
- Grated Parmesan optional, for garnish
InstructionsÂ
Prepare The Meatballs
- In a medium bowl, I mix the ground chicken, breadcrumbs, Parmesan, egg, minced garlic, parsley, salt, and pepper. I like to use my hands to gently combine the ingredients without overworking the meat, which keeps the meatballs tender. Once everything is combined, I shape the mixture into small, bite-sized meatballs.
Brown The Meatballs
- In a skillet, I heat some olive oil over medium heat. I brown the meatballs on all sides, which takes about 5-7 minutes. I make sure not to overcrowd the pan, working in batches if necessary. Once browned, I set the meatballs aside on a plate.
Sauté The Vegetables
- In the same pot that I plan to cook the soup, I heat olive oil over medium heat. I add diced onion, carrot, and celery, and sauté them for about 5 minutes until they’re soft and aromatic. I season the vegetables lightly with salt and pepper to enhance their flavors.
Add The Broth And Escarole
- Once the vegetables are softened, I pour in the chicken broth and add the bay leaf. I bring the mixture to a gentle boil, then lower the heat to simmer. I stir in the chopped escarole and let it wilt in the broth, which takes about 3-4 minutes.
Simmer And Add Meatballs
- After the escarole has softened, I gently add the browned meatballs into the soup. I let everything simmer for about 15-20 minutes, allowing the flavors to meld together and the meatballs to cook through completely. Before serving, I taste the soup and adjust the seasoning with salt and pepper if needed.
Serve And Garnish
- I ladle the soup into bowls and, if desired, sprinkle some freshly grated Parmesan cheese on top for an extra burst of flavor.
Notes
Hello! I am Shikha, I am a soup recipe maker. I have a lot of passion for making soup. With a journey spanning over five years in the culinary industry, I have carved a niche for myself as a distinguished soup maker whose creations are not just meals but experiences that linger on the palate and nourish the soul. My specialization in soup-making is a testament to my creativity and relentless pursuit of perfection. Beyond my skills in the kitchen, I am an avid writer, passionately sharing my knowledge and insights into nutrition through my writing. My approach to soup-making is holistic, emphasizing each ingredient’s taste and health benefits. A well-made soup can be a cornerstone of a healthy diet, providing essential nutrients while pleasing the taste buds.