Are you posting a "simple sounding soup" because you think we are simple, or are you showing off your alliteration skills?
Soup help
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Are you posting a "simple sounding soup" because you think we are simple, or are you showing off your alliteration skills?
ESCAROLE SOUP (aka Italian Wedding Soup)
yield - a Huge Pot
6 heads of Escarole
1 bag of cooked frozen Italian style meatballs (about 40 meatballs)
1 whole stewing chicken
Chicken Stock (or 3-4 cubes of chicken bouillion added to water)
2 Cloves of Garlic minced (or more to taste)
Onion, Celery, Carrot (optional...I don't use)
2-5 beaten eggs (optional)
2-5 TBS Grated Parmesan Cheese
1. Put whole chicken in a big pot w/ canned chicken broth or water to cover.
Add onion, minced garlic, celery, carrot if desired. Bring to a boil, then cover & simmer down for a couple of hours. Strain & reserve stock. Debone chicken, shred & reserve. (I choose NOT skim off the chicken fat).
2. Sometimes escarole can be bitter. This optional extra step reduces any bitterness. If you opt not to go thru this step, just add torn escarole to soup later.
Clean & core escarole (rinse well a couple of times to remove grit).
Tear or rough chop into bite size pieces.
Layer escarole over 2-4" of water in an enormous stock pot.
After each head's layer, sprinkle layer w/ sea salt (and garlic if desired).
Cover pot & cook down as w/ any greens, turning occasionally to prevent scorching.
Taste broth... if not bitter then add to chicken stock
3. Beat Eggs w/ Parmesan Cheese (also optional)
Bring stock to a rolling boil & slowly stream egg/cheese mixture into stock
while stirring in a circular motion. This creates threads of cooked egg like egg drop soup.
4. Add shredded chicken, frozen meatballs, and escarole to stock and return to boil. Cover & simmer for a couple of hours.
5. Some people add pastina or white beans for a heartier thicker stew consistency.
Serve w/ crusty garlic bread & extra grated parmesan for topping.
yield - a Huge Pot
6 heads of Escarole
1 bag of cooked frozen Italian style meatballs (about 40 meatballs)
1 whole stewing chicken
Chicken Stock (or 3-4 cubes of chicken bouillion added to water)
2 Cloves of Garlic minced (or more to taste)
Onion, Celery, Carrot (optional...I don't use)
2-5 beaten eggs (optional)
2-5 TBS Grated Parmesan Cheese
1. Put whole chicken in a big pot w/ canned chicken broth or water to cover.
Add onion, minced garlic, celery, carrot if desired. Bring to a boil, then cover & simmer down for a couple of hours. Strain & reserve stock. Debone chicken, shred & reserve. (I choose NOT skim off the chicken fat).
2. Sometimes escarole can be bitter. This optional extra step reduces any bitterness. If you opt not to go thru this step, just add torn escarole to soup later.
Clean & core escarole (rinse well a couple of times to remove grit).
Tear or rough chop into bite size pieces.
Layer escarole over 2-4" of water in an enormous stock pot.
After each head's layer, sprinkle layer w/ sea salt (and garlic if desired).
Cover pot & cook down as w/ any greens, turning occasionally to prevent scorching.
Taste broth... if not bitter then add to chicken stock
3. Beat Eggs w/ Parmesan Cheese (also optional)
Bring stock to a rolling boil & slowly stream egg/cheese mixture into stock
while stirring in a circular motion. This creates threads of cooked egg like egg drop soup.
4. Add shredded chicken, frozen meatballs, and escarole to stock and return to boil. Cover & simmer for a couple of hours.
5. Some people add pastina or white beans for a heartier thicker stew consistency.
Serve w/ crusty garlic bread & extra grated parmesan for topping.
Dune-ahh, how did you know I made soup this morning?
I made an escarole soup with chicken stock, little white limas beans, pearl barley, onion, carrot, celery, garlic, and rosemary. Pureed part of it to make it seem like I was really eating something. Threw a small amount of Italian sausage in it.
Your version sounds better.
Dune-ahh is the neighborhood escarole dealer. We had an escarole transaction last Friday in Watercolor.
I made an escarole soup with chicken stock, little white limas beans, pearl barley, onion, carrot, celery, garlic, and rosemary. Pureed part of it to make it seem like I was really eating something. Threw a small amount of Italian sausage in it.
Your version sounds better.
Dune-ahh is the neighborhood escarole dealer. We had an escarole transaction last Friday in Watercolor.
Dune-ahh, how did you know I made soup this morning?
I made an escarole soup with chicken stock, little white limas beans, pearl barley, onion, carrot, celery, garlic, and rosemary. Pureed part of it to make it seem like I was really eating something. Threw a small amount of Italian sausage in it.
Your version sounds better.
Dune-ahh is the neighborhood escarole dealer. We had an escarole transaction last Friday in Watercolor.
Sorry I was so slow posting this recipe for you JDarg... I was busy making soup! I made 3 kinds this weekend... this one, New England clam chowder, and Kali Dal, which is a Northern Indian lentil soup.
That escarole transaction (imported to 30-A direct from Publix Grand Blvd) was like the legal green version of something much more illicit!!
Next time I'll wear a trench coat & sunglasses for added "flavor"!
love this thread, just got around to reading all of it.
does anyone have a good chicken tortilla recipe (not crock pot?).
I am getting ready to read my new soup recipe book and will share any good ones.
can't wait to try some of the ones on this thread!
does anyone have a good chicken tortilla recipe (not crock pot?).
I am getting ready to read my new soup recipe book and will share any good ones.
can't wait to try some of the ones on this thread!
Here's a really simple Chicken Tortilla Soup:
1 (16 oz.) can fat-free refried beans
1 (14 oz.) can fat-free chicken broth
1 (11oz.) can whole kernel corn with liquid
1 (15 1/2 oz.) can black beans, rinsed and drained
1 cup chicken breasts, cooked and chopped
1 onion, chopped
1 cup chunky salsa (mild, medium or hot)
1 small can mild or spicy green chilies
Combine all ingredients and bring to a boil. Simmer for about half an hour or more, stirring occasionally. Top with sour cream, cheese, tortilla chips, etc.
I always double or triple the recipe to make a large pot of this. The hardest part is to cook the chicken so you could go even simpler and get a deli chicken.
Recently I had a terrific Greek chicken and rice soup with lemon at the Aegean Restaurant in Shalimar.
My sister and I loved it. We THINK the recipe is as follows
Chicken stock 1 box
cooked chicken pieces, cut into bite sized pieces
1/4 - 1/3 Cup uncooked white rice
half a lemon juice maybe?
garlic, salt, white pepper to taste
4 eggs (beat them, add hot stock to eggs first then add eggs to soup, VIP)
and another herb we could not identify, like cilantro or ???
Then prepare as you would any soup, heat stock, add chicken, rice seasonings, eggs with stock and simmer gently until rice is done
Anyway, the most important thing is adding the stock to the beaten eggs BEFORE adding them to the soup; that way the eggs don't cook like they do in egg-drop soup.
It was light, rich and very tasty....try it. My days/nights off are thei Wed/Thurs so I intend to try it then, will let you know how mine turns out
My sister and I loved it. We THINK the recipe is as follows
Chicken stock 1 box
cooked chicken pieces, cut into bite sized pieces
1/4 - 1/3 Cup uncooked white rice
half a lemon juice maybe?
garlic, salt, white pepper to taste
4 eggs (beat them, add hot stock to eggs first then add eggs to soup, VIP)
and another herb we could not identify, like cilantro or ???
Then prepare as you would any soup, heat stock, add chicken, rice seasonings, eggs with stock and simmer gently until rice is done
Anyway, the most important thing is adding the stock to the beaten eggs BEFORE adding them to the soup; that way the eggs don't cook like they do in egg-drop soup.
It was light, rich and very tasty....try it. My days/nights off are thei Wed/Thurs so I intend to try it then, will let you know how mine turns out
Last edited:
It's been snowing and sleeting outside
, so I just went to the store and got the ingredients for Sarawind's soup. Didn't have time for a crock pot, so I sauteed the onions and garlic and then added the rest of the stuff. Now it'll simmer until hubby gets home. It does look yummy! 
thank you suncat, this looks perfect! soup should be simple.
Soup was awesome. Only change I made was adding one more can of black beans because I love black beans. Thanks, Sarawind. I will definitely use this recipe again.It's been snowing and sleeting outside