Chicken Meatball Escarole Soup in the Crock Pot

Jo Dee


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 vote
20 Min
6 Hr 30 Min
Slow Cooker Crock Pot


for the meatballs:
1 lb
ground chicken
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 small
onion, chopped
celery rib, chopped
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


1In a large bowl, mix all meatball ingredients until combined. Roll into small meatballs that will fit nicely on a spoon and into your mouth :-)
2Add 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.
3Turn crock pot to high and add the escarole. Cook until escarole is tender, about 30 minutes.
4After 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.
5Serve with additional grated parm for topping, if desired.

About Chicken Meatball Escarole Soup in the Crock Pot

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