Escarole and Parmesan Soup With Chicken Meatballs

Name: Escarole and Parmesan Soup With Chicken Meatballs
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 1 bay leaf; 177 milliliters medium carrot, peeled and diced into 1/2-inch pieces (about; 177 milliliters medium stalk celery, finely chopped (about; 1 very cold boneless skinless chicken breast half, cut into 1-inch chunks, about 8 ounces; 1 large egg; 946 milliliters head escarole, roughly chopped (about; 2 Tbsps finely chopped fresh parsley leaves; 3 cloves garlic, thinly sliced; 2 Tbsps heavy cream; 4 servings Kosher salt and freshly ground black pepper; 946 milliliters homemade or store-bought low sodium chicken stock; 1 pinch Pinch grated nutmeg; 3 Tbsps extra-virgin olive oil, plus more for serving; 237 milliliters medium onion, finely sliced (about; 3 inches Parmesan rind; 57 grams grated Parmesan cheese

Escarole and Parmesan Soup With Chicken Meatballs is a gluten free main course. One serving contains 365 calories, 24g of protein, and 23g of fat. This recipe serves 4. This recipe covers 34% of your daily requirements of vitamins and minerals. If you have chicken stock, parmesan rind, nutmeg, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes approximately 1 hour.

Instructions

Heat olive oil in a large saucepan over medium heat until shimmering.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add escarole, onion, celery, carrot, and garlic and cook, stirring frequently, until vegetables are softened but not browned, about 15 minutes.

Ingredients you will need

Vegetable

Escarole

Carrot

Celery

Garlic

Onion

Add chicken stock, bay leaf, and Parmesan rind. Bring to a boil, reduce to a bare simmer, and cook until vegetables are fully softened and flavors are developed, about 45 minutes.

Ingredients you will need

Chicken Stock

Vegetable

Bay Leaves

Parmesan

Beef

Meanwhile, combine chicken, cheese, heavy cream egg, nutmeg, and 1 teaspoon kosher salt (or 1/2 teaspoon table salt) in a large bowl. Season well with black pepper. Toss with hands to combine.

Ingredients you will need

Black Pepper

Heavy Cream

Table Salt

Whole Chicken

Cheese

Nutmeg

Egg

Equipment you will use

Bowl

Transfer mixture to a food processor and process until smooth, about 30 seconds.

Equipment you will use

Food Processor

Transfer to a piping bag fitted with a 1/2-inch round tip, or to a heavy duty zipper-lock bag with a 1/2-inch hole cut in one corner.

When soup is cooked, make the meatballs by piping them over the hot soup, cutting them off in 1/2-inch segments with the tip of a sharp paring knife. When all the dumplings are used, bring soup to a boil and simmer for 5 minutes. Discard bay leaf and Parmesan rind, season to taste with salt and pepper, stir in parsley, and serve, drizzling with more extra-virgin olive oil at the table.

Ingredients you will need

Extra Virgin Olive Oil

Salt And Pepper