How to Prepare Yummy Moms escarole soup


Moms escarole soup. The recipe originated in Spinosa, Italy. If you want a carnivorous variation, you can some spareribs and/or Italian sausages with the garlic, and brown well before adding anything else. To make this completely vegetarian, use vegetable stock in place of chicken stock.

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. You can cook Moms escarole soup using 20 ingredients and 9 steps. Here is how you cook it.

Ingredients of Moms escarole soup

  1. You need of Tiny meatballs.
  2. It’s 3-4 lbs of ground beef.
  3. It’s of Italian bread crumbs.
  4. You need 2 of eggs.
  5. Prepare of Parsley.
  6. You need of Garlic powder.
  7. Prepare of Soup.
  8. It’s 6 heads of escarole.
  9. You need 4 boxes of Lipton chicken noodle soup boxes (with white meat- blue box) total 8 packets.
  10. You need 3 cups of water per packet (24 cups of wafer).
  11. It’s 3 of cut up chicken breasts (already cooked) approx 1 1/2 lbs. You can throw these in frozen too.
  12. You need of This typically has cut up turkey neck meat that is cooked during thanksgiving time too.
  13. You need 2 of xtra large cans of Cento low sodium chicken broth.
  14. Prepare 8 of eggs.
  15. Prepare 1/2 cup of Parmesan cheese.
  16. It’s of Homemade soft croutons.
  17. You need of Veg oil for frying.
  18. Prepare 2 of doz eggs.
  19. You need 2-3 of loafs of potato bread.
  20. Prepare of Parmesan 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! This Escarole Soup recipe is a traditional dish that is made to celebrate St. When I was young my mother used to make this dish for my brothers and myself. It is easy, and my mother always used fresh ingredients.

Moms escarole soup step by step

  1. Roll meatballs into tiny 1 inch meatballs and freeze in 2 quart containers.
  2. 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..
  3. 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).
  4. Bring 24 cups of water to a boil and Lipton soup mixes to a boil..
  5. Throw meatballs in (still frozen) and cooked chicken and bring to a boil (to cook raw meatballs).
  6. 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..
  7. Simmer soup for 20 min then keep covered til you serve it..
  8. 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).
  9. Soup AND croutons freeze well!.

Italian Sausage and Escarole Soup was one of my favorite soups as a teenager. The bitter escarole with the crumbled sausage in that light, garlicky broth is probably something more suited to an older palate, but there was just something about it's simplicity that I really loved (and possibly all the buttered Italian bread I would dip in it!). In a large pot over medium heat, heat oil. Ham, escarole and beans, a thick than soup called stoup. I especially like to make on a rainy or cool day.