Winter is in full-force here in New England, with snow on the ground and frigid temperatures, but this Italian Chicken Soup with Meatballs and Escarole is one way we’re keeping warm!
This hearty soup is made with delicious homemade chicken stock, Italian-style meatballs, escarole and other vegetables, as well as some parmesan cheese, so it’s a complete and filling meal all by itself.
This soup is also sometimes referred to as Italian Wedding Soup. According to Wikipedia, the term “wedding soup” is really a mistranslation of the Italian language phrase “minestra maritata (“married soup”),” which is a reference to the fact that green vegetables and meats go well together.
We think all of the ingredients in this soup go really well together, and we hope you do too!
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- 2 tablespoons extra virgin olive oil
- 1 cup ½ inch diced carrots
- 1 cup ½ inch diced onion
- 1 cup ½ inch diced celery
- 4 quarts chicken stock (see recipe here)
- 8–10 2 ½ ounce browned but not fully cooked meatballs (see recipe here)
- 2 cups cooked shredded chicken meat (if you are making your own stock you can use the chicken meat from the fryer – see recipe here)
- 1 cup freshly grated parmesan cheese
- 1 head of escarole, cored, washed and roughly chopped
- Ditalini shaped pasta or other small pasta for soup
- Hearty, crusty bread for serving (optional)
- In a large heavy bottomed pot over medium heat, heat olive oil and place carrots, onions and celery in. Cook for five minutes.
- Add stock, turn to medium high and cook five to ten more minutes until vegetables are almost tender.
- Add in meatballs, reduce heat and simmer for 5 minutes.
- Add in cooked chicken and simmer for one minute.
- Add in chopped escarole and simmer for two to three more minutes or until wilted and cooked.
- Stir in grated parmesan cheese.
- Season with salt and pepper depending on how flavorful your stock is.
- Spoon cooked ditalini or pasta of choice into serving bowl and ladle hot soup over and serve. We like this soup with a good crusty bread.
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