Cooking Tools My Recipe Box My Pantry My Shopping List KitchenSync Find Recipes
Recipe Categories Appetizers Beverages Breads Breakfast Cookies Desserts Entrees For Baby Holiday Recipes Espresso Recipes Newlyweds Pasta Pastry Salad Sauces and Dressings Sides Soups Spice Mixes
Escarole Soup (a.ka. Italian Wedding Soup)
For our family, Thanksgiving is much like every other family. Turkey, sweet and mashed potatoes, cranberries -- but with an Italian twist. The meal begins with Escarole soup, followed by antipasto, pasta, usually ravioli, Italian hot and sweet sausage, meatballs, bracciole, and loaves of crusty bread. Not until the first round of dishes are finally removed, do the traditional turkey and fixings appear. After a brief intermission, which involved a few loads of dishwashing, coffee is served alongside various cakes, pies, and pastries. Lastly, when you think you could not eat another bite, in came the bowls of fresh fruits and roasted chestnuts. This soup can be made in stages, in advance, and then put together easily before serving. You can make this a long, laborious task or quick and easy, using canned or frozen goods -- canned or homemade soup; frozen versus homemade meatballs; frozen vice fresh carrots; you can even substitute frozen chopped spinach for escarole.
Recommended Servings
Serves 8-10
1 Large or 2 Medium Heads of Escarole (Clean very well)
8 Cups Chicken broth
24 mini-sized meatballs or Cut up Large meatballs into bite-size pieces
2 Eggs beaten with 2 Large Tablespoons of Italian Cheese (Locatelli is my preference, but Parmesan will be fine) Optional, but recommended
2 Cups thinly sliced carrots (optional)
1 Cup of shredded chicken (optional)
Salt and Pepper to taste
Wash the escarole very well, sometimes three to four times, then drain (this is the most time-consuming part). Bring a large pot of water to a boil, then place the escarole in for about 5 minutes, drain well, and set aside. It will shrink in size considerably. When cooled, chop into bite-size pieces. You can package and freeze it at this point.
When you are ready to make the soup, defrost escarole and drain it again (if required), pour the chicken soup in large pot and bring to a boil. Add escarole, carrots, and meatballs, lower to medium low and simmer for approximately 20 minutes until escarole and carrots are tender (you can substitute 16oz. frozen spinach and 16 oz. frozen carrots, then cook until tender).
After twenty minutes, beat eggs and cheese mixture together, bring soup back up to a rolling boil, then drizzle the egg mixture slowly into the soup while gently stirring. A fork works well when doing this.
Now your soup is ready for serving. I suggest placing a small bowl of grated cheese on the table for guests to add if they desire.
Variations: Add small cooked pasta (acne di pepe or pastina) and/or a can of cannellini beans at the end.

Servings: Serves 8-10

Nutritional information per serving

No nutrition information available

Get Cooking! Recipe Contest

Think your recipe has what it takes to win? Let the Cuisinart culinary community be the judge. Enter our Get Cooking! contest and win a "Wake-up Those Taste Buds" Kitchen Collection!

Recipe Box, Pantry & Shopping List

Create a list based on all the ingredients you will need for your favorite recipes. Add ingredients, search recipes and manage your Shopping list. Its convenient, fun and so easy to use!

Cuisinart KitchenSync
Search for recipes, share them with friends or save them to your own Recipe Box. Watch videos or Keep track of your Pantry and manage you Shopping List. Available for iOS, Android, and Kindle Fire!