- 16
Ingredients
- Main Soup:
- 1 Whole Stewing Chicken or Roasting Chicken
- 4 Celery Stalks (Diced) and Celery Leaves
- 1 Whole Onion
- Seasonings:
- Salt/Garlic Salt
- Parsley
- Pepper
- McCormick Green Seasoning or McCormick Salt-Free All-purpose seasoning
- Hot Pepper Flakes
- Escarole:
- 3-4 Large Heads Escarole
- Meatball Ingredients:
- 3/4 Lb. Ground Meat
- 1/4 Cup Seasoned Bread Crumbs
- 1 Egg
- 1/4 Cup Romano Cheese
Preparation
Step 1
Soup:
1) Cut up chicken into large size pieces. Put into a large pot of water and simmer slowly. A white foam will come to the top of the water. Scoop off the foam as it accumulates. Do not stir into water. When all has been removed, add the other seasonings to the water and let it simmer slowly with the lid on. For approximately 1 hour. Remove lid and cook chicken until it appears tender, about another 30 minutes to an hour.
2) Take chicken out, and let it cool. Cut/tear into bite size pieces and put it into the broth.
Meatballs:
3) Mix all meatball ingredients together. Roll into small balls.
4) Add to Chicken soup in raw state and cook until done.
Escarole:
5) Cut escarole into 2 1/2 to 3 inch long pieces. Clean and wash. Bring water to a boil, add greens just for a few minutes, drain, and then add to chicken soup for about 20 minutes.
Note: You can make in 3 separate stages, if needed.