Meatball and Escarole Soup
Warm up with a comforting bowl of Meatball and Escarole Soup, a hearty Italian-inspired dish that combines tender homemade meatballs, vibrant escarole, and a flavorful chicken broth infused with aromatic vegetables and herbs. Perfect for cozy evenings, this recipe features a blend of ground beef and pork seasoned with Parmesan cheese and garlic for irresistibly juicy meatballs, simmered alongside sautéed onions, carrots, and celery for a rich, savory base. Escarole adds a subtle bitterness and nourishing texture, while optional orzo pasta makes it even more satisfying. Ready in just under an hour and perfect for six servings, this wholesome soup is a one-pot wonder that’s as easy to prepare as it is delicious. Serve it with crusty bread or a sprinkle of Parmesan for an extra-special touch.
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Recipe Information
Ingredients
- 1 pound Ground beef
- 0.5 pound Ground pork
- 0.5 cup Breadcrumbs
- 0.25 cup Parmesan cheese, grated
- 1 large Egg
- 2 cloves Garlic, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 medium Yellow onion, chopped
- 2 medium Carrots, diced
- 2 stalks Celery, diced
- 8 cups Chicken broth
- 1 head Escarole, chopped
- 0.5 teaspoon Dried thyme
- 1 Bay leaf
- 1 teaspoon Salt (for seasoning broth)
- 0.5 teaspoon Pepper (for seasoning broth)
- 0.5 cup Orzo pasta (optional)
Instructions
In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, Parmesan cheese, egg, garlic, salt, and black pepper. Mix thoroughly with clean hands until everything is evenly combined.
Roll the mixture into 1-inch meatballs and set aside on a plate or baking sheet.
In a large soup pot or Dutch oven, heat olive oil over medium heat. Add the meatballs in batches and brown them on all sides. Remove the browned meatballs from the pot and set aside.
In the same pot, add chopped onion, carrots, and celery. Sauté the vegetables for about 5 minutes, or until they begin to soften.
Add chicken broth, thyme, bay leaf, salt, and pepper to the pot. Stir to combine and bring the mixture to a simmer.
Return the browned meatballs to the pot and let them simmer in the broth for 10 minutes, stirring occasionally.
Add the chopped escarole and, if using, the orzo pasta. Simmer for an additional 10 minutes, or until the escarole is tender and the orzo is cooked through.
Taste the broth and adjust the seasoning with additional salt and pepper, if necessary.
Remove the bay leaf before serving. Ladle the soup into bowls and serve hot with crusty bread or additional grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
459 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.9 g | 38% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 1695 mg | 74% | |
| Total Carbohydrate | 18.5 g | 7% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 3.6 g | ||
| Protein | 29.3 g | 59% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 146 mg | 11% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 886 mg | 19% | |
*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.
