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How to cook Escarole Soup with Chicken Meatballs

A Heartwarming Escarole Soup with Chicken Meatballs. Nothings beats a wholesome and homey soup. I set my heart into cooking it because it gives comfort to my family, friends and to our guests when there’s a special gathering. Soup is indeed the kindest course of a meal!


  • 1 lb ground chicken
  • ½ cup grated pecorino
  • 3 garlic cloves – sliced
  • 1 egg – slightly beaten
  • ½ cup grated parmesan
  • 8 cups chicken stock
  • ½ cup olive oil
  • 1 garlic clove – minced
  • 2 medium onions – thinly sliced
  • 1 small onion – minced
  • ¼ cup good white wine
  • 2 large heads escarole – cored and cut into 2-inch pieces
  • 1 bunch parsley – minced
  • ½ cup seasoned bread crumbs



  1. Mix chicken, bread crumbs, grated cheese, ¼ cup oil, minced onion, minced garlic, parsley, salt, pepper, and egg in a bowl and mix thoroughly. Form into 30 little meatballs and chill.
  2. Heat remaining oil in a large soup pot over medium high heat. Add the sliced garlic and onions. Cook until lightly browned for about 10 minutes.
  3. Add the wine and stir until the aroma of alcohol is gone. Then add escarole, then cook until wilted.
  4. Add stock, bring to a boil and then reduce heat to medium-low.
  5. Add meatballs and cook until the meatballs are thoroughly cooked, about 30 minutes. Season with salt and pepper.

Note: This soup is good served with crusty Italian bread toasted with a little olive oil, salt and pepper. Or you can serve it using cooked rice or Pastina, or Ditali.


Buon Mangiata!

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