grandmom elaine’s escarole (italian wedding) soup
(1 rating)
Grandmom Elaine learned this recipe from her husband’s Aunt Tess (Theresa Conforti).
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(1 rating)
method
Stove Top
Ingredients For grandmom elaine’s escarole (italian wedding) soup
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2 cchicken, cooked & cut up
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24cooked mini meatballs (homemade with garlic, onion, basil, parsley & breadcrumbs)
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1onion, sliced
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2carrots, sliced
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2 stalkcelery, sliced
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5 cchicken stock
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5 cwater
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parsley, fresh, chopped
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salt & pepper to taste
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1/4 crice (can use leftover cooked rice & just add at the end to heat through)
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1 bunchescarole, fresh, cleaned well & chopped (fresh baby spinach also works well)
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parmesan cheese, grated
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olive oil, extra virgin
How To Make grandmom elaine’s escarole (italian wedding) soup
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1In a large soup pot, sweat onions, carrots & celery in olive oil
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2Add water & chicken stock, meatballs, parsley, salt & pepper. Cover & simmer until the veggies are almost tender.
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3Add the rice & escarole (or Spinach) Cook until rice is tender.
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4Add chicken & cook for 10 minutes more.
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5Serve sprinkled with Parmesan cheese.
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