Real Recipes From Real Home Cooks ®

chicken meatball escarole soup in the crock pot

★★★★★ 1
a recipe by
Jo Dee
Turnersville, NJ

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.

★★★★★ 1
serves 6
prep time 20 Min
cook time 6 Hr 30 Min
method Slow Cooker Crock Pot

Ingredients For chicken meatball escarole soup in the crock pot

  • 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
  • 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 sm
    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

How To Make chicken meatball escarole soup in the crock pot

  • 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.