This escarole soup is a happy celebration of simple ingredients and big flavor. Perfect for cold nights and holiday first courses, it highlights a clear, savory broth, tiny meatballs, and generous amounts of escarole. It is ideal for anyone who enjoys cooking, easy recipes that taste like home and get better as they sit.
Why this escarole soup works
At its heart this soup focuses on three things: a rich homemade broth made from bone in, skin on chicken thighs, tender mini meatballs, and lots of escarole. There is no pasta or heavy starch to distract from the stock. The slow gentle simmer pulls maximum flavor from the bones while keeping the broth clear and bright. Small meatballs add savory bites without overwhelming the pot. The final egg and Parmesan finish creates a silky, Italian egg drop that makes the soup feel comfortingly indulgent without any fuss.
Ingredients
- 1.5 lb bone in, skin on chicken thighs
- 1 large yellow onion
- Few stalks celery
- Few carrots
- Handful parsley stems
- Salt and black pepper
- 2 heads escarole, thoroughly cleaned and chopped
- 2 eggs
- Plenty of grated Parmesan
For the mini meatballs
- 1/2 lb ground beef (85-15) or mixture of beef, pork, veal
- 1 egg
- 1/3 cup breadcrumbs
- About 1/2 cup milk to rehydrate breadcrumbs
- Plenty of grated Parmesan
- 1 clove garlic, grated
- 2 tbsp finely chopped parsley
- Salt and pepper to taste
Equipment
- Heavy Dutch oven or large stockpot
- Kitchen spider or slotted spoon
- Microplane or grater
- Mixing bowl and a plate for rolling meatballs
Step by step method
1. Brown the chicken and render the fat
Place a drizzle of light olive oil in a cold Dutch oven and add the chicken thighs skin side down. Start on medium so the skin renders slowly and evenly. Season the tops lightly with salt. Let the thighs cook for about 10 minutes until the skin is deeply golden and the pot holds a nice fond. Turn the heat down if too much fat accumulates; reserve most of the rendered fat from the final soup.
2. Add large-cut vegetables and simmer
Quarter the onion and roughly chop carrots and celery into large pieces. Stir these into the pot for a few seconds to wake up their flavor, then add plenty of water to cover everything. Toss in a handful of parsley stems and a good pinch of salt. Bring to a gentle simmer, cover, and let cook for a couple of hours until the meat falls off the bone and the broth develops deep color and flavor.
3. Make the mini meatballs
Soak the breadcrumbs in milk until softened. In a bowl combine ground meat, the rehydrated breadcrumbs, egg, grated garlic, chopped parsley, a generous handful of Parmesan, and a pinch of salt and pepper. Mix gently to avoid overworking. Roll into very small meatballs roughly the size of marbles. Small size keeps the texture tender and spreads flavor throughout the soup. Drop the meatballs into the simmering broth and let cook for about 45 minutes.
4. Shred the chicken
Remove the chicken from the pot and shred the meat into small, fine pieces. Return the shredded chicken to the stock so it blends with the meatballs and helps bulk up the soup. Discard bones and the large cooked vegetables used for flavoring.
5. Clean and add the escarole
Escarole can cling to grit so clean it thoroughly. Rinse, chop, and submerge batches in a sink of cold water to dislodge any sand. Drain well and add the escarole to the hot broth. It will look like a lot at first but wilts quickly. Simmer for about 20 minutes until tender but still bright.
6. Finish with the Parmesan egg ribbons
Whisk two eggs with about a quarter cup of freshly grated Parmesan and a few grinds of black pepper. Do not add extra salt; the broth and cheese already season the soup. Temper the egg mixture with a little hot stock so it loosens, then stream it into the pot while the soup is on high. The eggs will form silky ribbons reminiscent of an Italian egg drop. Stir gently and let everything come up to a simmer for a minute or two to set.
Proper, proper home food
Expert tips and common questions
- Use bone in, skin on chicken. The bones and skin make a clearer, more flavorful broth than stock alone.
- Small meatballs matter. Tiny meatballs cook evenly and deliver a tender bite in every spoonful.
- Clean escarole thoroughly. It is gritty by nature so rinse until the water runs clear.
- No pasta needed. This version keeps the focus on broth and greens for a lighter, more elegant soup.
- Make ahead. The flavors develop overnight, so this soup improves with time and stores well for several days.
Serving and storage
Serve piping hot with extra grated Parmesan on the side and crusty bread if desired. Store leftovers in airtight containers in the refrigerator for up to 4 days. Reheat gently over low heat to avoid breaking the egg ribbons. This soup also freezes well though texture of cooked escarole will be softer after thawing.
Final notes
This escarole soup is a beautiful example of how cooking, easy recipes can be both comforting and refined. It takes a little time but requires simple hands on effort and rewards with deep, homey flavor. It is perfect as a holiday starter or as a make-ahead pot to return to on cold winter days. Give it a try and enjoy the warm comfort it brings to the table.
This article was created from the video Easy Escarole Soup - Simple and Delicious! with the help of AI.
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