Italian Chicken Soup With Meatballs And Escarole Recipe

Cooking Directions

• STEP 1.In a large bowl, combine ground chicken, breadcrumbs, Parmesan cheese, garlic, parsley, salt, and pepper. Mix well and shape into small meatballs.
• STEP 2.In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery, and cook until softened.
• STEP 3.Add chicken broth, diced tomatoes, and Italian seasoning to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
• STEP 4.Add the meatballs to the pot and cook for an additional 10 minutes, or until cooked through.
• STEP 5.Stir in the escarole and cook for another 5 minutes, until wilted.
• STEP 6.Season with salt and pepper to taste. Serve hot and enjoy!

Cooking Tips

• For extra flavor, you can add a parmesan rind to the soup while it simmers.
• If you prefer a spicier soup, you can add some red pepper flakes to the broth.
• Feel free to customize the soup by adding other vegetables like zucchini or spinach.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the soup on the stovetop over low heat until warmed through.
• Serve the soup with crusty bread or a side salad for a complete meal.