Meatball Escarole Soup

Meatballs and Parmesan are Italian cuisine favorites, but Italians also have a penchant for adding shredded greens, such as escarole, to soups.

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


  • 1/2 pound ground beef
  • 10 tablespoons grated Parmesan cheese
  • 6 tablespoons dry unseasoned bread crumbs
  • 1/4 cup finely chopped parsley
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 eggs, lightly beaten
  • 1/4 cup vegetable oil
  • 2 large onions, finely chopped
  • 2 carrots, peeled, cut into coins
  • 2 cloves garlic, finely chopped
  • 8 cups packed shredded escarole, rinsed, drained (about 1 pound, most of white stems removed)
  • 3 cans (14.5 ounces each) chicken broth

Make It

1. Combine beef, 4 tablespoons of the Parmesan, bread crumbs, parsley, salt, pepper and eggs in large bowl. Form into 24 meatballs, using about 1 level tablespoon for each.

2. Heat 2 tablespoons of the oil in large heavy skillet over medium-high heat. Add meatballs; cook 2 to 3 minutes per side or until nicely browned. Transfer to plate.

3. Add remaining 2 tablespoons oil to skillet. Add onions, carrots and garlic; cook 10 minutes over medium heat or until vegetables are soft. Add escarole; cook, stirring occasionally, 3 minutes. Add meatballs and broth. Bring to boiling. Lower heat to medium; simmer 5 minutes.

4. Serve soup sprinkled with remaining 6 tablespoons Parmesan. Makes 6 servings.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 332, Fat, total (g): 23, chol. (mg): 109, sat. fat (g): 6, carb. (g): 15, fiber (g): 3, pro. (g): 18, sodium (mg): 1361, Percent Daily Values are based on a 2,000 calorie diet.