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grandmom elaine’s escarole (italian wedding) soup

(1 rating)
Hutt5asl avatar
Recipe by
Lauren Conforti
@Hutt5asl
HARRIMAN, TN

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

(1 rating)
method Stove Top

Ingredients For grandmom elaine’s escarole (italian wedding) soup

  • 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
    celery, sliced
  • 5 c
    chicken stock
  • 5 c
    water
  • parsley, fresh, chopped
  • salt & pepper to taste
  • 1/4 c
    rice (can use leftover cooked rice & just add at the end to heat through)
  • 1 bunch
    escarole, fresh, cleaned well & chopped (fresh baby spinach also works well)
  • parmesan cheese, grated
  • olive oil, extra virgin

How To Make grandmom elaine’s escarole (italian wedding) soup

  • 1
    In a large soup pot, sweat onions, carrots & celery in olive oil
  • 2
    Add water & chicken stock, meatballs, parsley, salt & pepper. Cover & simmer until the veggies are almost tender.
  • In this photo I used Spinach instead of Escarole.
    3
    Add the rice & escarole (or Spinach) Cook until rice is tender.
  • 4
    Add chicken & cook for 10 minutes more.
  • 5
    Serve sprinkled with Parmesan cheese.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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