Taste the Air-Chilled Difference®

Chicken Meatball & Escarole Soup

Chicken Meatball & Escarole Soup

Serves 4 to 6

    • Soup
    • 1 onion, diced
    • 1 teaspoon fresh rosemary, chopped
    • 1 tablespoon olive oil
    • 6 cups chopped escarole
    • 3½ cups chicken stock
    • 1 cup small-shaped pasta, like orzo
    • ½ teaspoon salt
    • Meatballs
    • 1 pound ground Smart Chicken
    • 3 tablespoons panko bread crumbs
    • 3 tablespoons freshly grated Parmesan cheese
    • 2 tablespoons sundried tomatoes, chopped
    • 1 egg yolk
    • ¼ teaspoon dried oregano
    • ¼ teaspoon dried sage
    • ¼ teaspoon salt
    • ¼ teaspoon pepper

    In a large pot, cook the onion and rosemary in olive oil over medium heat, stirring until onion is softened. Add escarole and continue to cook for 1 minute. Add chicken stock and pasta and simmer over medium-low heat for about 10 minutes.

    While the soup is simmering, prepare the meatballs. Combine all the meatball ingredients in a bowl until just incorporated. Form chicken mixture into 1-inch meatballs. Heat a splash of olive oil in a skillet over medium-high heat. Brown meatballs on all sides, and then transfer to the soup. Continue to simmer until meatballs are cooked through, about 10 minutes. Serve with grated Parmesan cheese on top.