Escarole Soup with Chicken Meatballs

Escarole Soup with Chicken Meatballs

adapted from Gourmet December 1995

Escarole is leafier than kale, and is usually sold in bunches that look a lot like a head of lettuce, with short, wide, wavy-edged leaves. The color and texture of the leaves varies—those on the outside are darker-green and a bit tougher, while the interior leaves are pale-yellow and more tender.

If you don't have escarole, you can substitute kale, spinach or mustard greens.

Makes 4 servings                                                     1 WW Blue points / serving

1 small onion, finely chopped

1 tsp. chopped fresh rosemary

Cooking spray

1/2 lb. escarole (about 1/2 head), chopped

5 cups homemade chicken stock or canned

2 Tbsp. soup shell pasta, or other small pasta

1/4 lb. ground chicken breast

2 2/3 Tbsp. panko bread crumbs

1 large egg yolk

1 scallion, minced

1/2 tsp. Italian seasoning

1/4 tsp. garlic powder

1 garlic clove, minced

1/8 tsp. Kosher salt

1. In a large saucepan coated with cooking spray, cook the onion and rosemary until softened.
2. Add escarole and sauté 1 minute.
3. Add the broth and pasta and cook partially covered. stirring occasionally, about 10 minutes.
4. Meanwhile combine the chicken, bread crumbs yolk, scallion, Italian seasoning and garlic powder.
5. Form into 12 small meatballs.
6. Cook the meatballs in a skillet coated with cooking spray until browned on all sides. - They will not be fully cooked.
7. Add the meatballs to the soup and simmer, partially covered for about 5 minutes.
8. Chop the garlic and salt together to make a paste.
9. Stir the garlic paste into the soup before serving.

Enjoy!