Hello everybody, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, moms escarole soup. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Moms escarole soup Natalie Truscello Pennsylvania. This is my great grandmothers (Antoinette) recipe for escarole soup. She was from Italy and this is different than Italian wedding soup. Heat olive oil in a large saucepan and brown the garlic.
Moms escarole soup is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It’s easy, it is quick, it tastes delicious. They are fine and they look wonderful. Moms escarole soup is something that I’ve loved my entire life.
To get started with this recipe, we have to prepare a few ingredients. You can cook moms escarole soup using 20 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Moms escarole soup:
- Make ready Tiny meatballs
- Take 3-4 lbs ground beef
- Get Italian bread crumbs
- Make ready 2 eggs
- Prepare Parsley
- Make ready Garlic powder
- Take Soup
- Take 6 heads escarole
- Take 4 boxes Lipton chicken noodle soup boxes (with white meat- blue box) total 8 packets
- Get 3 cups water per packet (24 cups of wafer)
- Prepare 3 cut up chicken breasts (already cooked) approx 1 1/2 lbs. You can throw these in frozen too
- Get This typically has cut up turkey neck meat that is cooked during thanksgiving time too
- Get 2 xtra large cans of Cento low sodium chicken broth
- Get 8 eggs
- Get 1/2 cup Parmesan cheese
- Take Homemade soft croutons
- Prepare Veg oil for frying
- Get 2 doz eggs
- Make ready 2-3 loafs of potato bread
- Make ready Parmesan cheese
Add escarole, cover and let come to a boil. For soupier soup, use a little broth or water. VARIATION: You can add spareribs and (or) a couple of Italian sausages at the same time as the garlic and brown the meat well. Serve in soup bowls and sprinkle with grated cheese.
Steps to make Moms escarole soup:
- Roll meatballs into tiny 1 inch meatballs and freeze in 2 quart containers
- Soak escarole in water and rinse off as you rip each leaf off to get the sand off. Break 4 leads at a time into bite size pieces.
- Bring a large pot of water to a boil and boil escarole til soft (about 15 min) Do NOT use this water for the soup. Drain and refrigerate (if doing soup later on)
- Bring 24 cups of water to a boil and Lipton soup mixes to a boil.
- Throw meatballs in (still frozen) and cooked chicken and bring to a boil (to cook raw meatballs)
- Pour in the chicken broth. Bring to a boil. Whisk eggs and Parmesan cheese in a small bowl. And stir soup around as you drop egg mixture in to cook.
- Simmer soup for 20 min then keep covered til you serve it.
- Fry bread up in oil after dipping into egg mixture and a little water. As SOON as they come off the oil put them on a wide pan and sprinkle with Parmesan cheese and cut into bite size pieces. Put pieces into a large bowl to cover later on. (Best to have 2 people for this part cause it goes fast)
- Soup AND croutons freeze well!
VARIATION: You can add spareribs and (or) a couple of Italian sausages at the same time as the garlic and brown the meat well. Serve in soup bowls and sprinkle with grated cheese. Sauteed with garlic, olive oil, kalamata olives, and capers, mom's sauteed escarole becomes a delicious and seasonal dish that goes with practically anything! Add the garlic and sauté until fragrant, about a minute. Italian Sausage and Escarole Soup was one of my favorite soups as a teenager.
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