grandmom elaine’s escarole (italian wedding) soup

Name: Grandmom Elaine’s Escarole (Italian Wedding) Soup
Cuisine: Italian
Ingredients: 2 cup(s) chicken, cooked & cut up; 24 - cooked mini meatballs (homemade with garlic, onion, basil, parsley & breadcrumbs); 1 - onion, sliced; 2 - carrots, sliced; 2 stalk(s) celery, sliced; 5 cup(s) chicken stock; 5 cup(s) water; - parsley, fresh, chopped; - salt & pepper to taste; 1/4 cup(s) rice (can use leftover cooked rice & just add at the end to heat through); 1 bunch(es) escarole, fresh, cleaned well & chopped (fresh baby spinach also works well); - parmesan cheese, grated; - olive oil, extra-virgin

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7 Pinches 5 Photos

Lauren Conforti

HARRIMAN, TN

Updated on Dec 9, 2018

Grandmom Elaine learned this recipe from her husband’s Aunt Tess (Theresa Conforti).

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Ingredients

2 cups chicken, cooked & cut up
24 cooked mini meatballs (homemade with garlic, onion, basil, parsley & breadcrumbs)
1 onion, sliced
2 carrots, sliced
2 stalks celery, sliced
5 cups chicken stock
5 cups water
parsley, fresh, chopped
salt & pepper to taste
1/4 cup rice (can use leftover cooked rice & just add at the end to heat through)
1 bunch escarole, fresh, cleaned well & chopped (fresh baby spinach also works well)
parmesan cheese, grated
olive oil, extra-virgin

How To Make grandmom elaine’s escarole (italian wedding) soup

Step 1

In a large soup pot, sweat onions, carrots & celery in olive oil

Step 2

Add water & chicken stock, meatballs, parsley, salt & pepper. Cover & simmer until the veggies are almost tender.
Step 3

Add the rice & escarole (or Spinach) Cook until rice is tender.
Step 4

Add chicken & cook for 10 minutes more.
Step 5

Serve sprinkled with Parmesan cheese.
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