Chicken Meatball Escarole Soup in the Crock Pot

Jo Dee

By
@TiredMom

I tried to recreate the soup from our local diner and I actually like mine better! Seasoning measurements are approximate, since I usually cook by the "little shake of this, a dash of that" method.


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Comments:

Serves:

6

Prep:

20 Min

Cook:

6 Hr 30 Min

Method:

Slow Cooker Crock Pot

Ingredients

for the meatballs:
1 lb
ground chicken
1
egg, slightly beaten
1/3 c
seasoned breadcrumbs
1/4 c
parmesan cheese, grated
1/2 tsp
salt
1/4 tsp
black pepper
1 Tbsp
dried parsley
1/4 tsp
garlic powder
for the soup:
4 c
water and 4 teaspoons chicken bouillon
or 4 cups chicken broth
1 small
onion, chopped
1
celery rib, chopped
2
medium carrots, chopped
1 tsp
dried oregano
1/2 tsp
black pepper
1/2 Tbsp
dried parsley
3 to 4 c
fresh escarole, well rinsed and rough chopped
1/2 c
uncooked acini di pepe (pastina) or orzo

Directions Step-By-Step

1
In a large bowl, mix all meatball ingredients until combined. Roll into small meatballs that will fit nicely on a spoon and into your mouth :-)
2
Add all of the soup ingredients into the crock pot, EXCEPT for the escarole and pasta. Add the meatballs to the crock pot. Cover and cook on low 6 hrs.
3
Turn crock pot to high and add the escarole. Cook until escarole is tender, about 30 minutes.
4
After adding escarole to the crock pot, cook pasta separately according to package directions. Drain pasta and add to the soup in the crock pot right before serving. Taste soup for salt.

You can also use fresh baby spinach instead of escarole. Add to crock a few minutes before serving.
5
Serve with additional grated parm for topping, if desired.

About this Recipe

Course/Dish: Chicken, Chicken Soups
Main Ingredient: Chicken
Regional Style: American
Hashtags: #pot, #slow, #cooker, #crock