Meatball and Escarole Soup

photo by breezermom

- Ready In:
- 25mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 4 cups chicken broth
- 12 ounces escarole, cut into stips
- 1 1⁄2 cups carrots, sliced
- 1 onion, chopped
- 3 teaspoons garlic, minced
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 15 ounces cannellini beans, drained and rinsed
- 12 ounces meatballs, fully cooked and cut into quarters
- 3 tablespoons parmesan cheese, grated
directions
- Bring broth, escarole, carrots, onion, garlic, salt and pepper to a boil in a large pot. Reduce heat, cover and simmer about 10 minutes until vegetables are tender.
- Add beans and meatballs and simmer 3 to 5 minutes until heated through. Remove from heat. Sprinkle with cheese and serve.
Questions & Replies

Got a question?
Share it with the community!
Reviews
-
I really liked this! I did have to add more chicken broth than was initially called for in the recipe, otherwise I'd have a really thick stew instead of a soup! I sauteed the onions and carrots in a little bit of olive oil, then after a minute or two, threw in my minced garlic. Then I added the chicken broth and my greens (had to substitute kale because I couldn't find escarole). I think the escarole would have cooked down more and put out more liquid, so I had to add more chicken broth....I actually added turkey stock that I made from my Thanksgiving turkey. This was a deliciously warming soup on an unusually cold day here in NW Florida! Thanks so much for sharing your yummy recipe!