Description
A Delicious and Easy Escarole and Meatball Soup Recipe that you can make for dinner tonight. It has beans, meatballs (Gluten Free or regular), and escarole for the entire family.
Ingredients
- 1 large head of escarole - cleaned and chopped into bit size pieces
- 1 bag of frozen gluten-free or regular Italian mini meatballs.
- Cannellini beans - one can - rinsed
- Chicken Broth or Chicken Stock 8 cups - two containers
- 1 tablespoon extra virgin olive oil (Affiliate Link)
- 1 teaspoon Salt
- 1/2 tsp black pepper
- Pinch red pepper flakes (optional)
- Optional - 3 Roasted garlic cloves
Instructions
Add olive oil (Affiliate Link) and then the frozen meatballs. They are cooked and need reheating. Brown them for about 10 minutes. You can add red pepper flakes to this point if you want some spice. I threw in some recently made roasted garlic cloves for added flavor.
Then, add the white beans (Cannellini beans), broth (two containers), Salt and pepper, and stir.
Cover and bring to a boil. It took take about 10 minutes.
Add the escarole to the top of the soup and then stir in. Cook for 5 minutes.
Let sit for a few minutes, and then enjoy in a bowl.
Notes
Top with grated Romano cheese.
- Prep Time: 5 minutes
- Cook Time: 25
- Category: soup recipe
- Method: stove top
- Cuisine: italian
Nutrition
- Serving Size: 1 bowl
- Calories: 268 cal
- Sugar: 1.1 g
- Fat: 19.1 g
- Saturated Fat: 3.4 g
- Carbohydrates: 17.7 g
- Fiber: 7.1 g
- Protein: 10.7 g