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Escarole & Beans soup with baby meatballs

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Serves 4 | Prep Time 15 | Cook Time 20

Why I Love This Recipe

My family loves escarole and beans, even more so now that I add baby meatballs to the soup! Super easy, great healthy meal and full of protein vegetables, fiber and flavor!

Ingredients You'll Need

One Head of Escarole
4 cloves of garlic, crushed
Olive Oil
Cannellini beans (one can)
Chicken broth (vegetable broth or water if you don't have)
1/4 cup of grated cheese

Baby meatballs:
1 pound of meatloaf mix
handful of fresh parsley, chopped finely
handful of fresh basil, chopped finely
4 cloves of garlic, minced
1/2 cup of Italian breadcrumbs
1/2 cup of grated Parmesan/Pecorino Romano cheese
1 egg
1 tsp salt, 1/2 tsp pepper


Cut the escarole into quarters, and chop the escarole into 1 inch pieces

Wash thoroughly (put in a large pot, fill with water and rinse a few times to remove any dirt)

Once rinsed, pat dry with paper towel

To make soup:

Saute garlic and oil in a soup pot

Once browned, add escarole and toss, and close pot for 3-5 minutes until the escarole is wilted.

To make meatballs:

Form the baby meatballs (use a rounded teaspoon full of meat)

Saute garlic in 1 tablespoon olive oil and place in a non stick frying pan (or you can put in a casserole dish in the oven for about 15 minutes at 350 degrees).

Place cooked meatballs into the pot with the wilted escarole, adding a can of cannellini beans, 1/4 cup of grated cheese and a large can of chicken broth (not stock).

Salt & Pepper to taste

Crushed Red Pepper flakes to taste

Cook till heated through on medium flame.

Ladle the soup, meatballs, beans and escarole into soup bowls, sprinkle with grated Pecorino and hot pepper.

Serve with a crusty loaf of garlic bread!!!

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