Meatball and Escarole Soup |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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We like to change the taste of this by using different types greens (we have supped spinach and mustard greens both in the past). The taste also changes with the type of meatballs you use. My family’s favorite is Italian flavored meatballs. We serve with French bread and fresh fruit for dessert. 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:
1. 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.
2. Add beans and meatballs and simmer 3 to 5 minutes until heated through. Remove from heat. Sprinkle with cheese and serve.
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