Heartwarming escarole soup with homemade broth, chicken, and tender meatballs. So easy to make in the instant pot or stovetop!
The Inspiration
My father-in-law makes escarole soup every year for Thanksgiving. It's the perfect light meal before the big dinner!
The big pot of soup is usually gobbled up on the same day so I love making more after Thanksgiving with turkey for the rest of the week!
I love that it's freezer friendly for months. Just defrost and heat it up for a quick meal!
Why You'll Love this Recipe
- It's made with flavorful homemade broth.
- It's a great way to repurpose rotisserie chicken bones and use up leftover chicken.
- It's loaded with all the goodies: vegetables, chicken, and meatballs, so you get a little bit of everything in one bite!
Ingredients
Substitutions
- Rotisserie chicken: I love using rotisserie chicken for this recipe because the roasted chicken skin adds so much flavor to the broth and it's a great way to repurpose the chicken bones. You can use a fresh whole chicken instead.
- Parmesan rind: I always have parmesan rinds in my freezer to add to soups and marinara sauce for additional flavor. Totally optional!
- Italian breadcrumbs: Panko or plain breadcrumbs will also work.
- Garlic: ½ teaspoon garlic powder also works.
- Parsley: Fresh parsley is best, but you can use 2 teaspoons dried parsley if you're in a pinch.
- Pecorino romano cheese: Romano or parmesan cheese would be just as tasty.
- Meatloaf mix: I tried this recipe with ground beef but I found that this soup tastes best with the trifecta meatloaf mix of beef, pork, and veal. It's more flavorful and tender. However, you can try using beef, pork, or turkey. Make sure there is some fat or else you'll have a dry meatball.
- Escarole: If you're not a fan of escarole, you can try spinach, curly endive, or kale.
How to Make Instant Pot Escarole Soup with Chicken and Meatballs
- Pressure cook the chicken broth for 30 minutes.
- Form the meatballs.
- Strain the broth.
- Sauté the onions, celery, and carrots in olive oil. Add the broth and simmer.
- Add in the meatballs and simmer.
- Turn off the Instant Pot and stir in the escarole, chicken, and cheese.
How to Make Stovetop Escarole Soup with Chicken and Meatballs
- Simmer the chicken broth, covered, for 1 hour and 30 minutes in a large pot.
- Form the meatballs and refrigerate.
- Strain the broth into a large bowl.
- In the same pot, sauté the onions, celery, and carrots in olive oil. Add the broth and bring to boil then reduce to a simmer for 10 minutes.
- Add in the meatballs and simmer for 10 minutes.
- Stir in the escarole, chicken, and cheese.
Tasty Tips
- Make the soup a day ahead of time to allow the flavors to meld. This will also solidify any excess fat on top which will be easier to remove.
- Mix the ingredients for the meatballs first, then mix in the meat. Overworking the meat will result in a tough meatball.
- Serve with more pecorino romano cheese on top!
FAQs
What does escarole taste like?
Escarole is a leafy green with a slightly bitter flavor.
How do I store leftover escarole soup?
Let the soup cool completely then store in the fridge for up to 5 days or freeze for up to 3 months.
How do I reheat escarole soup?
Reheat in the microwave or stovetop until hot.
Can I make escarole soup ahead of time?
Definitely! This soup tastes even better the next day!
More Easy Soup Recipes You'll Love
- Instant Pot Ham and Bean Soup
- Instant Pot Stuffed Cabbage Sausage Soup
- Creamy Tortellini Soup with Sausage and Spinach
Instant Pot Escarole Soup with Chicken and Meatballs
Heartwarming escarole soup with homemade broth, chicken, and tender meatballs. So easy to make in the instant pot or stovetop!
Ingredients
Chicken Broth
- 1 rotisserie chicken bones
- 12 cups water
- 1 bay leaf
- 1 teaspoon black peppercorns
- parmesan rind optional
Meatballs
- ½ cup Italian breadcrumbs
- ¼ cup milk
- 2 cloves garlic minced
- 1 egg
- 2 tablespoons parsley finely chopped
- ½ cup pecorino romano cheese grated
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 pound ground meatloaf mix beef, pork, veal
Rest of Soup
- 1 tablespoon olive oil
- ½ cup yellow onion minced
- ½ cup celery minced
- 2 cups carrots chopped
- 1 pound escarole chopped
- 2 cups rotisserie chicken shredded
- ¼ cup pecorino romano cheese
- kosher salt and black pepper to taste
Instructions
- Make the chicken broth: In an Instant Pot, add the chicken broth ingredients and pressure cook on high for 30 minutes.
- Make the meatball mixture: In a mixing bowl, combine all the meatball ingredients except for the meatloaf mix. Once everything is mixed well, add in the ground meat and mix. This will prevent the meat from being overmixed and tough.
- Form the meatballs: Form 1 inch meatballs and place on a baking sheet lined with parchment paper. Refrigerate the meatballs.
- Strain the chicken broth: Quick release the Instant Pot then place a fine mesh strainer over a large bowl and strain the broth.
- Make the soup: In the same pot, set the Instant Pot to sauté high and add the olive oil. Sauté the onion, celery, and carrots for 5 minutes. Add the chicken broth back in and bring to a boil then simmer for 10 minutes. Add in the meatballs and bring it back to a boil then simmer for 10 minutes. Turn off the Instant Pot and stir in the escarole, chicken, and cheese. Let it sit for 10 minutes to let the residual heat cook the escarole.
Notes
- I made about 86 meatballs.
- Make the soup a day ahead of time to allow the flavors to meld. This will also solidify any excess fat on top which will be easier to remove.
- Mix the ingredients for the meatballs first, then mix in the meat. Overworking the meat will result in a tough meatball.
- Serve with more pecorino romano cheese on top!
Nutrition Estimate
Calories: 348kcalCarbohydrates: 13gProtein: 35gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 128mgSodium: 672mgPotassium: 373mgFiber: 4gSugar: 3gVitamin A: 6787IUVitamin C: 8mgCalcium: 187mgIron: 2mg
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