Recipe of the Week 1/18: Chicken Escarole Soup with Meatballs

Yields 24 Servings

15 chicken wings
4 medium carrots, cut into 1/2-inch pieces
1 large potato, cut into 1/2-inch cubes
4 celery ribs, sliced1 large tomato, seeded and diced
1 large onion, diced
3-1/2 teaspoons salt, divided
1 teaspoon pepper
4 quarts water
1 large egg, lightly beaten
1/2 cup dry bread crumbs
1 tablespoon minced fresh parsley
1 garlic clove, minced
1 teaspoon grated Parmesan cheese
1/2 pound ground beef

In a stockpot, combine wings, carrots, potato, celery, tomato, onion, 1 Tbsp. salt, pepper and water. Bring to a
boil. Reduce heat; cover and simmer for 1 hour or until chicken and vegetables are tender.
Meanwhile, for the meatballs, combine egg, bread crumbs, parsley, garlic, cheese and the remaining salt in a
large bowl. Crumble beef into mixture and mix well. Shape into marble-sized balls.
Remove chicken meat from bones and cut into bite-sized pieces. Discard bones. Return chicken to the pot. Add
meatballs and escarole; cook until meatballs are no longer pink, about 10 minutes longer.

Adapted from:

Nutritional Facts:1 cup: 115 calories, 6g fat (2g saturated fat), 33mg cholesterol, 402mg sodium, 7g carbohydrate
(2g sugars, 1g fiber), 9g protein.
Recipe of the Week
Chicken Escarole Soup with Meatballs
Found by: Melissa Zobler BS, CPT, CPSN

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