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    You are in: Home / Recipes / Italian Meatball and Escarole Soup Recipe
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    Italian Meatball and Escarole Soup

    Average Rating:

    2 Total Reviews

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    • on March 21, 2011

      This turned out really good. I doubled the recipe- except only used 2 tbsp of lemon juice and about 4 big handfuls of spinach instead of the escarole.
      I added about a tsp or so of Italian seasoning, 1 can of diced petite tomatoes & 1 can of kidney beans to the broth.
      I also added a handful of italian bread crumbs to the meatballs.
      Amazing recipe. Thanks for sharing- will make this again and again!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 30, 2007

      I probably shouldn't rate this recipe because I made a lot of changes, but the resulting soup was fabulous. I had a bit of ground turkey leftover and the weather was cold enough to want soup. These meatballs couldn't have been easier. I did sub fresh baby spinach for the escarole and added a can of petite diced tomatoes with the broth. I also added a can of cannellini beans (drained and rinsed) to make the soup heartier for my hardworking hubby. A handful of spiral pasta also jumped into the pot with the orzo and was seasoned with a few dashes of an Italian seasoning. Mmmmm. It was great soup on a cool, rainy, spring night.

      people found this review Helpful. Was this review helpful to you? Yes | No
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    Nutritional Facts for Italian Meatball and Escarole Soup

    Serving Size: 1 (281 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 227.6
     
    Calories from Fat 60
    26%
    Total Fat 6.7 g
    10%
    Saturated Fat 1.8 g
    9%
    Cholesterol 40.2 mg
    13%
    Sodium 1209.9 mg
    50%
    Total Carbohydrate 19.4 g
    6%
    Dietary Fiber 2.3 g
    9%
    Sugars 1.7 g
    7%
    Protein 21.5 g
    43%

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