Escarole-Meatball Soup

Makes: 6 servings at $1.38 each. Prep: 20 minutes. Cook: 30 minutes.

Escarole-Meatball Soup
Servings: 6 Prep 20 mins Cook 30 mins

Ingredients

  • 1 tablespoon olive oil
  • 2 celery ribs, chopped
  • 1 large onion, chopped
  • 6 cups sliced escarole (about 1 small head)
  • 3 cloves garlic, chopped
  • 5 cups reduced-sodium chicken broth
  • 1 cup water
  • 1/2 cup dry white wine
  • 1/8 teaspoon crushed red-pepper flakes
  • 1 package No-Cook Basic Ground Beef Mix with Add-Ins, thawed (see recipe on www.parents.com)
  • 1 19 ounce can cannellini beans, rinsed and drained
  • 3 tablespoons grated Parmesan cheese

Make It

1. Heat oil in Dutch oven over medium heat. Add celery and onion; saute for 5 minutes or until softened. Add escarole and garlic; saute for 2 minutes or until wilted.

2. Add broth, water, wine and red-pepper flakes. Bring to simmering; cook 12 minutes.

3. Meanwhile, shape the beef mix into 24 equal balls, 1-1/4 inches in diameter.

4. Drop meatballs gently into soup. Simmer 10 minutes or until cooked through. Stir in beans and cheese. Heat through. Serve with a loaf of crusty bread.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 320, Fat, total (g): 14, chol. (mg): 55, carb. (g): 12, pro. (g): 23, sodium (mg): 292, Percent Daily Values are based on a 2,000 calorie diet.