Grandmom Elaine’s Escarole (Wedding) Soup

Grandmom Elaine’s Escarole (wedding) Soup

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Lauren Conforti


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


★★★★★ 1 vote

Stove Top


  • 2 c
    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 c
    chicken stock
  • 5 c
  • ·
    parsley, fresh, chopped
  • ·
    salt & pepper to taste
  • 1/4 c
  • 1 bunch
    escarole, fresh, cleaned well & chopped
  • ·
    parmesan cheese, grated
  • ·
    olive oil, extra virgin

How to Make Grandmom Elaine’s Escarole (Wedding) Soup


  1. In a large soup pot, sweat onions, carrots & celery in olive oil
  2. Add water & chicken stock, meatballs, parsley, salt & pepper.
  3. Cover & simmer until the veggies are almost tender.
  4. Add the rice & escarole. Cook until rice is tender.
  5. Add chicken & cook for 10 minutes more.
  6. Serve sprinkled with Parmesan cheese.

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About Grandmom Elaine’s Escarole (Wedding) Soup

Course/Dish: Vegetable Soup
Main Ingredient: Beef
Regional Style: Italian

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