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Italian Chicken Soup with Meatballs and Escarole - A Family Feast

Italian Chicken Soup with Meatballs and Escarole

  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour
  • Yield: 8-10 servings


  • 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)
  • 810 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)


  1. In a large heavy bottomed pot over medium heat, heat olive oil and place carrots, onions and celery in. Cook for five minutes.
  2. Add stock, turn to medium high and cook five to ten more minutes until vegetables are almost tender.
  3. Add in meatballs, reduce heat and simmer for 5 minutes.
  4. Add in cooked chicken and simmer for one minute.
  5. Add in chopped escarole and simmer for two to three more minutes or until wilted and cooked.
  6. Stir in grated parmesan cheese.
  7. Season with salt and pepper depending on how flavorful your stock is.
  8. 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.