Escarole and Parmesan Soup with Chicken Meatballs: A Cozy, Flavorful Comfort Dish
Enjoy a blend of peppery greens, umami-rich broth, and juicy morsels in every spoonful.
Escarole and Parmesan Soup with Chicken Meatballs
This warming, hearty soup brings together the peppery-green notes of escarole, the savory umami punch of Parmesan, and tender, juicy chicken meatballs. Italian-inspired, yet weeknight-friendly, this comforting dish is perfect for cold evenings or whenever you crave a soulful meal packed with wholesome greens and layers of flavor.
Why This Recipe Works
- Escarole adds tender texture and pleasant bitterness that balances the richness of the soup.
- Chicken meatballs are baked for both convenience and a lighter bite, with bright seasoning to keep them moist.
- Parmesan broth is built by simmering a cheese rind with aromatics, infusing the entire soup with savory depth.
- Simple techniques create big flavors with minimal fuss—no advanced prep required.
- Versatile and adaptable: Easily swap in other greens or even use turkey for the meatballs.
Ingredients
Here’s what you’ll need for the soup and meatballs:
For the Chicken Meatballs
- 1 pound (450g) ground chicken (preferably a mix of dark and white meat)
- 1 large egg
- 1/2 cup (50g) grated Parmesan cheese
- 1/3 cup (35g) fine dried breadcrumbs
- 2 cloves garlic, minced
- 1/4 cup (10g) finely chopped fresh parsley
- 1/2 teaspoon dried oregano
- 1/4 cup (60ml) water
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
For the Soup
- 2 tablespoons (30ml) extra-virgin olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 ribs celery, diced
- 2 cloves garlic, thinly sliced
- 8 cups (2L) low-sodium chicken broth or homemade stock
- 1 medium Parmesan rind, scrubbed (optional but highly recommended)
- 1 large head (about 12 ounces or 340g) escarole, cored and torn into bite-size pieces (can substitute curly endive or a mix of tender greens)
- Kosher salt and freshly ground black pepper, to taste
- Grated Parmesan, for serving
Recipe Instructions
1. Prepare the Chicken Meatballs
- Preheat your oven to 400°F (200°C). Line a baking sheet with foil and lightly oil or use parchment paper.
- In a large mixing bowl, combine ground chicken, egg, Parmesan, breadcrumbs, garlic, parsley, oregano, water, salt, and pepper. Mix gently until all components are evenly combined, taking care not to overwork the mixture.
- With lightly oiled hands, roll mixture into small balls (about 1 1/4 inches each) and arrange on the prepared sheet pan. You should get around 20 meatballs.
- Bake for 18–20 minutes, turning once halfway, until meatballs just cook through and are lightly golden. Remove and set aside. (They can also be simmered gently in the soup during the final steps if you prefer.)
2. Start the Soup Base
- Heat extra-virgin olive oil in a large Dutch oven or stockpot over medium heat.
- Add onion, carrot, and celery with a pinch of salt. Cook, stirring, until vegetables are softened but not browned, about 6–8 minutes.
- Stir in sliced garlic and cook for an additional 1–2 minutes.
3. Build the Parmesan Broth
- Add chicken broth and Parmesan rind to the pot. Increase heat to bring to a gentle simmer.
- Once simmering, reduce to medium-low and cook uncovered for 15–20 minutes. Skim any froth or impurities that float to the surface. The soup will develop a savory, cheesy backbone.
4. Add Greens and Meatballs
- Remove the Parmesan rind if used (it can be discarded or diced and returned to the soup for extra chewiness!).
- Add torn escarole to the simmering soup and stir until just wilted, about 2–3 minutes.
- Cautiously drop the cooked chicken meatballs into the pot and let them warm through, about 5 minutes. Taste broth and adjust seasoning with salt and pepper as needed.
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5. Serve
- Ladle soup into bowls, ensuring each serving gets plenty of escarole, vegetables, and meatballs.
- Shower generously with grated Parmesan and drizzle with additional olive oil if desired.
- Serve with crusty bread or a side salad for a complete meal.
Why Escarole Is the Perfect Green for Soup
Escarole is a leafy green marvel often underutilized outside of Italian cuisine. Its broad, tender leaves and mild bitterness pair beautifully with brothy soups. Unlike spinach, escarole holds its shape without melting away or turning slimy, and its gently assertive flavor stands up to rich chicken and Parmesan broths without overwhelming them. In this soup, escarole delivers texture, color, and complexity in every spoonful.
Make-Ahead, Storage, and Freezing Tips
- Advance Prep: Both the meatballs and soup base can be prepared up to two days in advance. Store separately in airtight containers in the refrigerator.
- Meatballs: Freeze baked meatballs on a tray, then transfer to a zip-top bag. They keep for up to 3 months and can be dropped straight into hot soup to reheat.
- Soup Storage: The finished soup will keep for up to 5 days in the fridge. If making ahead, add the escarole just before serving to keep the greens vibrant.
- Freezing Complete Soup: The soup (without escarole) freezes well—thaw overnight in the fridge, bring to a simmer, then add fresh greens.
Common Variations and Substitutions
| Ingredient | Possible Substitutions | Notes |
|---|---|---|
| Escarole | Curly endive, kale, spinach, chard | Cooking time may vary; spinach wilts fastest |
| Chicken (for meatballs) | Turkey, pork, or beef | Lean meats benefit from added moisture (e.g., a splash of milk) |
| Parmesan | Pecorino Romano, Grana Padano | Flavor will shift but remain delicious |
| Breadcrumbs | Panko, crushed crackers, gluten-free crumbs | Choose the option that fits your diet |
Expert Tips for Soup Success
- Use a Parmesan rind—it’s the secret weapon for deep, complex broth.
- Don’t overwork the meatball mixture; this keeps the balls light and not rubbery.
- Tear escarole by hand rather than chopping; it preserves the green’s texture.
- Finish with a splash of fresh lemon juice if you like a bright, tangy note.
- Add tiny pasta (such as acini di pepe) if desired for a heartier soup, but cook separately and add at serving to prevent sogginess.
Serving Suggestions
- Pair the soup with thick slices of warm, rustic bread for dunking.
- A simple fennel and orange salad makes a refreshing starter.
- Garnish with extra chopped fresh herbs—parsley, basil, or mint add a fresh punch.
- Top with a swirl of best-quality extra-virgin olive oil.
Frequently Asked Questions (FAQs)
Can I use ground turkey instead of chicken for the meatballs?
Yes. Ground turkey works well in place of chicken, though dark meat yields juicier results. Season the mixture generously to combat the blander flavor profile of white meat.
Why add Parmesan rind to soup?
Simmering a Parmesan rind releases rich, nutty umami into the broth, giving the soup an extra dimension of complex savory flavor. If you don’t have a rind, add more grated cheese at serving.
What can I use if I can’t find escarole?
Try curly endive, kale, or even baby spinach (added at the last moment so it doesn’t overcook). Chard or a blend of mixed bitter greens can also work for nuanced flavor.
Can I prepare the meatballs ahead of time?
Absolutely. Baked meatballs keep for up to 3 months in the freezer or several days in the fridge. Add directly to hot soup or reheat gently before serving.
Can I add pasta to this soup?
Yes. Tiny shapes like acini di pepe, orzo, or pastina fit best. Cook separately so the pasta doesn’t absorb too much broth or get mushy.
How do I avoid overcooked or tough meatballs?
Mix the meatball ingredients lightly, just until combined, and avoid overbaking. Using dark meat or adding a bit of milk or water helps keep them moist.
Nutrition Highlights
| Nutrient | Estimated Amount |
|---|---|
| Calories | ~260 kcal (per large bowl, including 4–5 meatballs) |
| Protein | 21g |
| Fat | 12g (mainly from olive oil and Parmesan) |
| Carbohydrates | 15g |
| Fiber | 3g (mostly from escarole and vegetables) |
| Sodium | 710mg (will vary depending on broth and cheese) |
Final Thoughts
Escarole and Parmesan soup with chicken meatballs invites you to slow down and savor simple, nourishing Italian flavors. It’s a study in contrasts—tender greens play against hearty meatballs, and bright broth is enriched by cheese. Easily adaptable and deeply satisfying, this soup is just as wonderful for a festive winter feast as for an easy weeknight dinner.
Related Recipes
- Italian Wedding Soup with Turkey Meatballs
- Classic Chicken and Rice Soup
- Hearty Tuscan Kale and White Bean Soup
- Parmesan Broth with Greens and Beans
- Spinach and Meatball Soup
References
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