Sicilian Chicken Meatball Soup
Lots of flavor, but very healthy, satisfying soup! Came from my grandmother's take of Italian Wedding Soup, give it a try you will enjoy it!!
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READY IN: 1hr 20mins
SERVES: 10-12
YIELD: 1 large pot
UNITS: US
INGREDIENTS
Nutrition- 3tablespoons olive oil
- 2teaspoons red chili pepper flakes
- 3
- 4
- 3
- 5
- 2(14 ounce) cans diced tomatoes
- 3(14 ounce) cans chicken stock
- 1(11 ounce) can cannellini beans
- 1⁄2cup water
- 1 1⁄2
- 1⁄2Italian style breadcrumbs
- 1⁄4cup milk
- 1⁄4cup grated romano cheese
- 1⁄3
- 2
- 1teaspoon salt and pepper
- 1rotisserie-cooked chicken, shredded without skin
- 1head chopped escarole
- 1⁄2cup chopped parsley
-
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DIRECTIONS
- Heat oil in large pot. Add chili flakes for 2 minutes. Add leeks, carrots, celery, and garlic; sweat until soft about 12 minutes. Add cans of tomato and chicken stock, bring to simmer.
- Combine beef, breadcrumbs, milk, romano, herbs, eggs, salt and pepper in a bowl. From small meatballs and add to simmering pot, do not stir. Cover and let simmer about 12 minutes.
- In a food processor add beans and water. Add to soup after meatballs simmered. Also add shredded chicken and escarole. Simmer until ready to eat.
- Serve bowls of soup with parsley and zest sprinkled over top, and extra romano if you like.
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