Chicken and escarole soup
Ingredients/Compontents of Chicken and escarole soup recipe
- hamburger 1
- slices bread wet, broken up - 2 item
- eggs - 2 item
- grated Cheddar cheese - 1 c
- Parmesan cheese 1/2
- salt to taste - 1 item
- oregano to taste - 1 item
How to make chicken and escarole soup
Boil 1 chicken or stewing hen. Squeeze 1/2 lemon into stock. Use 2 or 3 cubes chicken bouillon or 2 tablespoons chicken soup base. Boil with celery, onion and garlic. Remove chicken and pick meat off bones. Return meat to stock. The fat needs to be skimmed off. (It's easier to refrigerate and then skim off and re-cook the next day.) Heat stock. Add meatballs and cook about 2 hours. Just before serving, add one bunch escarole (spinach), chopped up. Heat and serve.
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