grandmom elaine’s escarole (italian wedding) soup
Grandmom Elaine learned this recipe from her husband’s Aunt Tess (Theresa Conforti).
prep time
cook time
method
Stove Top
yield
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
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Step 1In a large soup pot, sweat onions, carrots & celery in olive oil -
Step 2Add water & chicken stock, meatballs, parsley, salt & pepper. Cover & simmer until the veggies are almost tender.
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Step 3Add the rice & escarole (or Spinach) Cook until rice is tender.
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Step 4Add chicken & cook for 10 minutes more.
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Step 5Serve sprinkled with Parmesan cheese.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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