Minestra Escarole and Little Meatballs Soup
Warm, comforting, and packed with flavor, Minestra Escarole and Little Meatballs Soup is the ultimate Italian-inspired soup recipe for cozy evenings or family dinners. This hearty dish features tender, handmade meatballs crafted from a mix of ground beef and chicken (or turkey), enhanced with Parmesan cheese, breadcrumbs, garlic, and fresh parsley. Simmered in a fragrant chicken broth alongside nutrient-rich escarole, diced carrots, celery, and onions, this soup delivers a perfect balance of rich, savory flavors and wholesome ingredients. Ready in just an hour, this recipe is easy to prepare, incredibly satisfying, and ideal for serving with crusty bread or a sprinkle of extra Parmesan. Whether you're looking for a nourishing meal or a rustic crowd-pleaser, this soup brings simple elegance to the table.
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Recipe Information
Ingredients
- 0.5 pounds Ground beef or pork
- 0.5 pounds Ground chicken or turkey
- 0.5 cups Parmesan cheese, grated
- 0.5 cups Breadcrumbs
- 1 large Egg
- 2 cloves Garlic, minced
- 2 tablespoons Parsley, chopped
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Olive oil
- 8 cups Chicken broth
- 1 large head Escarole, chopped
- 1 medium Carrot, diced
- 1 stalk Celery, diced
- 1 small Onion, diced
- 0.5 teaspoons Salt (for broth)
- 0.25 teaspoons Black pepper (for broth)
Instructions
In a mixing bowl, combine ground beef, ground chicken, grated Parmesan cheese, breadcrumbs, egg, minced garlic, chopped parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well until all ingredients are evenly incorporated.
Using your hands, roll the mixture into small meatballs, about 1 teaspoon each in size, and set them aside on a tray.
Heat 2 tablespoons of olive oil in a large soup pot over medium heat. Working in batches, sear the meatballs until brown on all sides (they don't need to cook through). Remove and set aside.
In the same pot, add the diced onion, carrot, and celery. Sauté for 5-7 minutes until the vegetables are softened.
Pour in 8 cups of chicken broth and bring to a simmer over medium-high heat.
Stir in the escarole and return the meatballs to the pot. Season the broth with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Reduce the heat to low and let the soup simmer for 20-25 minutes, until the meatballs are fully cooked and the escarole is tender.
Taste the soup and adjust seasoning if necessary. Serve hot, optionally garnished with extra Parmesan cheese and a drizzle of olive oil.
Nutrition Facts
Calories |
1939 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.6 g | 151% | |
| Saturated Fat | 39.0 g | 195% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 634 mg | 211% | |
| Sodium | 8731 mg | 380% | |
| Total Carbohydrate | 80.0 g | 29% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 15.4 g | ||
| Protein | 149.6 g | 299% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1028 mg | 79% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 4664 mg | 99% | |
*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.
