Without fail cooking ultimate Moms escarole soup easy, bouncy, practical.
Ingredients for Moms escarole soup
Needed : Tiny meatballs.
Needed : ground beef.
Needed : Italian bread crumbs.
Prepare : eggs.
Needed : Parsley.
Needed : Garlic powder.
Prepare : Soup.
Needed : escarole.
Needed : Lipton chicken noodle soup boxes (with white meat- blue box) total 8 packets.
Prepare : water per packet (24 cups of wafer).
Prepare : cut up chicken breasts (already cooked) approx 1 1/2 lbs. You can throw these in frozen too.
Needed : This typically has cut up turkey neck meat that is cooked during thanksgiving time too.
Needed : xtra large cans of Cento low sodium chicken broth.
Prepare : eggs.
Needed : Parmesan cheese.
Needed : Homemade soft croutons.
Prepare : Veg oil for frying.
Needed : doz eggs.
Needed : loafs of potato bread.
Needed : Parmesan cheese.
Stages Cooking Moms escarole soup
Roll meatballs into tiny 1 inch meatballs and freeze in 2 quart containers.
Soak escarole in water and rinse off as you rip each leaf off to get the sand off. Break 4 leads at a time into bite size pieces..
Bring a large pot of water to a boil and boil escarole til soft (about 15 min) Do NOT use this water for the soup. Drain and refrigerate (if doing soup later on).
Bring 24 cups of water to a boil and Lipton soup mixes to a boil..
Throw meatballs in (still frozen) and cooked chicken and bring to a boil (to cook raw meatballs).
Pour in the chicken broth. Bring to a boil. Whisk eggs and Parmesan cheese in a small bowl. And stir soup around as you drop egg mixture in to cook..
Simmer soup for 20 min then keep covered til you serve it..
Fry bread up in oil after dipping into egg mixture and a little water. As SOON as they come off the oil put them on a wide pan and sprinkle with Parmesan cheese and cut into bite size pieces. Put pieces into a large bowl to cover later on. (Best to have 2 people for this part cause it goes fast).
Soup AND croutons freeze well!.
