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Instant Pot Escarole Soup with Chicken and Meatballs in a bowl.

Instant Pot Escarole Soup with Chicken and Meatballs

Jenny
Heartwarming escarole soup with homemade broth, chicken, and tender meatballs. So easy to make in the instant pot or stovetop!
5 from 1 vote
Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Course Entrée, Soup
Cuisine American
Servings 8
Calories 348 kcal

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
Keyword chicken, meatballs, soup
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