Beef Escarole Soup Recipe by Erica Woodman

While tasty and delectable, this recipe also features a main ingredient that has salubrious benefits. A less bitter “cousin” to endive and chicory, escarole is high in fiber and contains substantial amounts of Vitamin A (linked to lowering the risk of osteoporosis), Vitamin C (supporting neurological health), Vitamin K (essential to the circulatory system), and such cancer battling antioxidants as: flavonoids, saponins, zeaxanthin, and lutein. A great addition to the salad bowl or sauté pan, escarole is truly in its element when chopped into an appetizing soup such as this.

Escarole Soup Ingredients

Woodmans Family Recipes escarole soup

1 head escarole

1 pound ground beef

¼ cup grated Parmesan cheese

½ teaspoon minced garlic

1 tablespoon fresh parsley, chopped

Salt and pepper to taste

2 32-ounce cans (or homemade) chicken broth

10 ounces cooked macaroni (any shape can be used)

1 8-ounce package baby carrots

How to Make Escarole Soup

In a medium bowl, combine ground beef, Parmesan cheese, garlic, parsley, salt, and pepper. Roll into small meatballs. In a soup pot, bring chicken broth to a boil. Drop the meatballs into the boiling broth. Rinse, trim, and chop the escarole. Rinse escarole a second time to ensure all sand has been removed. Add escarole, cooked macaroni, and carrots to the broth. Simmer two or more hours. Serves 4 to 6.

Recipe Notes: Homemade chicken broth is a nice addition to this recipe. Remember, homemade soups always taste better the next day!

For more delicious recipes check out our new cookbook!

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