Italian Meatball and Escarole Soup
Perfect for cozy evenings or a hearty meal any time of year, Italian Meatball and Escarole Soup combines tender homemade meatballs with the vibrant flavors of escarole, a nutrient-rich leafy green, in a soul-warming broth. Infused with rich Parmesan cheese, garlic, oregano, and ditalini pasta, this classic Italian-American recipe offers a beautiful balance of savory, wholesome ingredients. With perfectly seared meatballs cooked to perfection in a flavorful chicken broth alongside carrots, celery, and onions, this dish boasts both comforting textures and a rustic, homestyle appeal. Ready in under an hour and ideal for serving family-style, this one-pot soup is finished with fresh parsley and an indulgent sprinkle of additional Parmesan cheese. Satisfying, simple, and bursting with flavor, it’s destined to become a cherished favorite in your recipe collection!
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Recipe Information
Ingredients
- 1 pound ground beef
- 0.5 pound ground pork
- 0.5 cup breadcrumbs
- 0.5 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, sliced into rounds
- 2 celery stalks, sliced
- 8 cups chicken broth
- 1 head escarole, washed and roughly chopped
- 0.75 cup uncooked ditalini or small pasta
- 2 tablespoons fresh parsley, chopped (optional)
- grated Parmesan cheese, for serving
Instructions
In a large bowl, combine ground beef, ground pork, breadcrumbs, 1/2 cup Parmesan cheese, egg, minced garlic, oregano, salt, and black pepper. Mix until well combined.
Form the mixture into small meatballs, about 1 inch in diameter. Place the meatballs on a plate or parchment-lined tray.
In a large soup pot, heat olive oil over medium heat. Add the meatballs in batches and sear until browned on all sides, about 4-5 minutes. Remove the meatballs and set aside.
In the same pot, add the diced onion, carrots, and celery. Sauté until the vegetables soften, about 5-6 minutes.
Pour in the chicken broth and bring it to a boil. Reduce the heat to a simmer and carefully add the meatballs back into the pot. Let them cook through for about 10 minutes.
Stir in the chopped escarole and uncooked pasta. Simmer for 8-10 minutes, or until the pasta is tender and the escarole has wilted.
Taste and adjust seasoning with additional salt and pepper, if needed.
Serve the soup hot, garnished with fresh parsley if desired, and a generous sprinkle of grated Parmesan cheese.
Nutrition Facts
Calories |
508 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.2 g | 40% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 1377 mg | 60% | |
| Total Carbohydrate | 25.9 g | 9% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 4.1 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 194 mg | 15% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 844 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
