Escarole and Parmesan Soup With Chicken Meatballs Recipe

Name: Escarole and Parmesan Soup With Chicken Meatballs Recipe
Yield: 6
Ingredients: 3 tablespoons extra-virgin olive oil, plus more for serving; 1 head escarole, roughly chopped (about 1 quart); 1 medium onion, finely sliced (about 1 cup); 1 medium stalk celery, finely chopped (about 3/4 cup); 1 medium carrot, peeled and diced into 1/2-inch pieces (about 3/4 cup); 3 cloves garlic, thinly sliced; 1 quart homemade or store-bought low sodium chicken stock; 1 bay leaf; 1 (3- to 4-inch) chunk Parmesan rind; 1 very cold boneless skinless chicken breast half, cut into 1-inch chunks, about 8 ounces; 2 ounces grated Parmesan cheese; 2 tablespoons heavy cream; 1 large egg; Pinch grated nutmeg; Kosher salt and freshly ground black pepper; 2 tablespoons finely chopped fresh parsley leaves

A hearty escarole soup made with Parmesan rinds and bay leaves, with plenty of tender, cheese- and nutmeg-flavored mini chicken meatballs.

Escarole and Parmesan Soup With Chicken Meatballs | The Food Lab

Active: 30 mins

Total: 0 mins

Serves: 4 to 6 servings

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3 tablespoons extra-virgin olive oil, plus more for serving
1 head escarole, roughly chopped (about 1 quart)
1 medium onion, finely sliced (about 1 cup)
1 medium stalk celery, finely chopped (about 3/4 cup)
1 medium carrot, peeled and diced into 1/2-inch pieces (about 3/4 cup)
3 cloves garlic, thinly sliced
1 quart homemade or store-bought low-sodium chicken stock
1 bay leaf
1 (3- to 4-inch) chunk Parmesan rind
1 very cold boneless skinless chicken breast half, cut into 1-inch chunks, about 8 ounces
2 ounces grated Parmesan cheese
2 tablespoons heavy cream
1 large egg
Pinch grated nutmeg
Kosher salt and freshly ground black pepper
2 tablespoons finely chopped fresh parsley leaves

Heat olive oil in a large saucepan over medium heat until shimmering. Add escarole, onion, celery, carrot, and garlic and cook, stirring frequently, until vegetables are softened but not browned, about 15 minutes. 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.
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. Transfer mixture to a food processor and process until smooth, about 30 seconds. 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.

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The Food Lab: Escarole and Parmesan Soup With Chicken Meatballs

Nutrition Facts (per serving)
247	Calories
15g	Fat
11g	Carbs
18g	Protein

Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories	247
% Daily Value*
Total Fat 15g	19%
Saturated Fat 5g	24%
Cholesterol 76mg	25%
Sodium 935mg	41%
Total Carbohydrate 11g	4%
Dietary Fiber 4g	14%
Total Sugars 3g
Protein 18g
Vitamin C 10mg	49%
Calcium 213mg	16%
Iron 2mg	10%
Potassium 692mg	15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.