Hey everyone, it’s Jim, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, moms escarole soup. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look 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 popular of current trending foods in the world. It is simple, it is fast, it tastes yummy. It is enjoyed by millions every day. Moms escarole soup is something which I’ve loved my whole life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook moms escarole soup using 20 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Moms escarole soup:
- Make ready Tiny meatballs
- Get 3-4 lbs ground beef
- Take Italian bread crumbs
- Take 2 eggs
- Take Parsley
- Get Garlic powder
- Make ready Soup
- Get 6 heads escarole
- Get 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)
- Make ready 3 cut up chicken breasts (already cooked) approx 1 1/2 lbs. You can throw these in frozen too
- Prepare This typically has cut up turkey neck meat that is cooked during thanksgiving time too
- Make ready 2 xtra large cans of Cento low sodium chicken broth
- Get 8 eggs
- Prepare 1/2 cup Parmesan cheese
- Get Homemade soft croutons
- Get Veg oil for frying
- Prepare 2 doz eggs
- Prepare 2-3 loafs of potato bread
- Get Parmesan cheese
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. Remove the layer of fat that has formed on top of the soup overnight and discard. Place soup in a large saucepan and bring to a boil.
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!
Remove the layer of fat that has formed on top of the soup overnight and discard. Place soup in a large saucepan and bring to a boil. 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. Heat the olive oil in a large pot over medium heat.
So that is going to wrap it up for this exceptional food moms escarole soup recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
