Best Escarole Soup With Pasta And Meatballs Recipes

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ITALIAN WEDDING SOUP I



Italian Wedding Soup I image

Coming from Rhode Island, a very ethnic state, this soup was traditionally served at Italian weddings. Serve with grated Parmesan cheese.

Provided by Star Pooley

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 50m

Yield 4

Number Of Ingredients 10

½ pound extra-lean ground beef
1 egg, lightly beaten
2 tablespoons dry bread crumbs
1 tablespoon grated Parmesan cheese
½ teaspoon dried basil
½ teaspoon onion powder
5 ¾ cups chicken broth
2 cups thinly sliced escarole
1 cup uncooked orzo pasta
⅓ cup finely chopped carrot

Steps:

  • In medium bowl, combine meat, egg, bread crumbs, cheese, basil and onion powder; shape into 3/4 inch balls.
  • In large saucepan, heat broth to boiling; stir in escarole, orzo pasta, chopped carrot and meatballs. Return to boil, then reduce heat to medium. Cook at slow boil for 10 minutes, or until pasta is al dente. Stir frequently to prevent sticking.

Nutrition Facts : Calories 416.3 calories, Carbohydrate 43.3 g, Cholesterol 86.8 mg, Fat 14.2 g, Fiber 2.9 g, Protein 27.3 g, SaturatedFat 5.3 g, Sodium 1211 mg, Sugar 4 g

MEATBALL SOUP



Meatball Soup image

This meatball soup recipe is a hearty meal. It's great for chilly days. -Sue Miller, Walworth, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 5 servings.

Number Of Ingredients 14

1 egg, lightly beaten
1/4 cup dry bread crumbs
1/4 cup minced fresh parsley
2 tablespoons grated Parmesan cheese
1/4 teaspoon garlic salt, optional
1/8 teaspoon pepper
1/2 pound lean ground beef (90% lean)
4 cups reduced-sodium beef broth
1 can (16 ounces) kidney beans, rinsed and drained
1 can (14-1/2 ounces) stewed tomatoes
1 medium carrot, thinly sliced
1 teaspoon Italian seasoning
1/4 cup uncooked tiny shell pasta
Minced fresh parsley, optional

Steps:

  • In a small bowl, combine the first 6 ingredients. Crumble beef over mixture and mix lightly but thoroughly. Shape into 1-in. balls. Brown meatballs in a large saucepan; drain. Add broth, beans, tomatoes, carrot and Italian seasoning. Bring to a boil. Reduce heat; cover and simmer for 10 minutes., Add pasta; simmer until meat is no longer pink and pasta is tender, 10 minutes longer. If desired, top with minced fresh parsley and additional grated Parmesan cheese. Freeze Option: Divide cooled soup in 1-1/2 cup portions; freeze up to 3 months.

Nutrition Facts : Calories 248 calories, Fat 5g fat (2g saturated fat), Cholesterol 70mg cholesterol, Sodium 778mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 6g fiber), Protein 20g protein.

ESCAROLE AND LITTLE MEATBALL SOUP



Escarole and Little Meatball Soup image

Provided by Fran McCullough

Categories     Soup/Stew     Beef     Leafy Green     Appetizer     Parmesan     Ground Beef     Fall     Escarole     Noodle     Simmer     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 6

Number Of Ingredients 13

1/2 head escarole (about 1/2 pound)
1 1/2 large carrots, chopped
12 cups chicken stock, preferably homemade
4 ounces ditalini or tubetti, or spaghetti broken into bite-size pieces
Freshly grated Parmigiano-Reggiano cheese
Meatballs
1/2 pound ground veal or beef
1/2 cup plain bread crumbs
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/4 cup very finely minced onion
1 large egg
1/2 teaspoon salt
Freshly ground pepper, to taste

Steps:

  • Trim the escarole and discard any bruised leaves. Cut off the stem ends. Separate the leaves and wash well in cool water, especially the center of the leaves where soil collects. Stack the leaves and cut them crosswise into 1-inch strips. You should have about 4 cups.
  • Combine the escarole, carrots, and stock in a large pot. Bring to a simmer and cook until the escarole is almost tender, about 30 minutes.
  • To make the meatballs
  • Meanwhile, combine the ground meat, bread crumbs, cheese, onion, egg, salt, and pepper in a medium bowl. Shape the mixture into tiny balls, less than 1 inch in diameter.
  • To assemble
  • When the escarole is almost tender, stir in the pasta and return the soup to the simmer. Drop the meatballs into the soup. Cook over low heat, stirring gently, until the meatballs and pasta are cooked, about 20 minutes. Taste for seasoning. Serve hot with grated Parmigiano-Reggiano.

ESCAROLE SOUP WITH MEATBALLS (LOW CARB & HIGH PROTEIN)



Escarole Soup With Meatballs (Low Carb & High Protein) image

Make and share this Escarole Soup With Meatballs (Low Carb & High Protein) recipe from Food.com.

Provided by littleturtle

Categories     Clear Soup

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 16

1/2 lb ground sirloin or 1/2 lb ground veal
1/3 cup parmesan cheese, coarsely grated
1/4 cup garlic-flavored croutons, crumbled
2 tablespoons Italian parsley, minced
1/4 teaspoon salt
1/8 teaspoon white pepper
1 large egg, lightly beaten
1/2 cup onion, minced
1 tablespoon extra virgin olive oil
2 tablespoons extra virgin olive oil
1/4 cup onion, minced
2 garlic cloves, minced
4 cups shredded escarole, rinsed & spun dry
4 cups chicken broth
1/4 cup parmesan cheese, grated (to garnish)
cayenne pepper, to taste

Steps:

  • In a mixing bowl combine all of the meatball ingredients.
  • Mix well with your hands, then shape into 24 walnut sized meatballs.
  • In a Dutch oven, heat 1 tablespoon olive oil over medium-high heat until hot, but not smoking.
  • Saute the meatballs 12 at a time until golden brown on all sides.
  • Remove to a plate and set aside.
  • Add the remaining olive oil and onion to the pot and saute until the onion is soft.
  • Add the garlic and continue to saute for another couple of minutes.
  • Stir in the escarole and cook over low heat, covered, stirring occasionally, until it wilts (3 minutes).
  • Add the broth and meatballs and bring to a boil; then simmer uncovered for 3 minutes.
  • Serve hot, sprinkled with the remaining cheese and the cayenne pepper for garnish.

Nutrition Facts : Calories 490.7, Fat 34.7, SaturatedFat 11, Cholesterol 138.5, Sodium 1631.1, Carbohydrate 11.4, Fiber 3, Sugar 3.3, Protein 32.3

ITALIAN MEATBALL AND ESCAROLE SOUP



Italian Meatball and Escarole Soup image

This is from my 365 Low-fat Meals cookbook. Yum! This will come together in zero time if you already have meatballs made up and stashed in the freezer. :)

Provided by dicentra

Categories     Poultry

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

1/2 lb ground turkey
1 egg white
1 garlic clove, minced
2 tablespoons parsley, chopped
1 tablespoon parmesan cheese, grated
1/2 teaspoon salt
1/8 teaspoon black pepper
4 1/2 cups chicken broth
1/2 cup orzo pasta
4 cups escarole, shredded
2 tablespoons lemon juice

Steps:

  • In a medium bowl, combine ground turkey, egg white, garlic, parsley, Parmesan cheese, salt and pepper.
  • Mix lightly to blend. Shape into 16 meatballs.
  • In a large soup pot, bring chicken broth to a boil. Add meatballs and orzo, reduce heat to medium-low, cover and simmer 15 minutes or until meatballs are cooked through.
  • Add escarole and lemon juice. Cover and simmer 5 minutes, or until escarole is tender.
  • Serve sprinkled with more Parmesan cheese.

Nutrition Facts : Calories 227.7, Fat 6.7, SaturatedFat 1.9, Cholesterol 40.3, Sodium 1209.9, Carbohydrate 19.4, Fiber 2.3, Sugar 1.8, Protein 21.6

MINESTRA (ESCAROLE AND LITTLE MEATBALLS SOUP)



Minestra (Escarole and Little Meatballs Soup) image

Make and share this Minestra (Escarole and Little Meatballs Soup) recipe from Food.com.

Provided by PamLuvs2Cook

Categories     European

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 13

1 head escarole (about 1 pound)
6 quarts chicken broth, homemade if you have it
3 large carrots, chopped
1 lb ground veal or 1 lb beef
2 large eggs
1/2 cup onion, finely minced
1 cup plain breadcrumbs
1 cup freshly grated parmigiano-reggiano cheese
1 teaspoon salt
pepper, freshly ground (to taste)
8 ounces tubetti or 8 ounces spaghetti, broken into bite sized pieces
1 large egg, mixed
freshly grated parmigiano-reggiano cheese

Steps:

  • Trim the escarole and discard any bruised leaves. Cut off the stem ends. Seperate the leaves and wash well in cool water, especially the center of the leaves where soil collects. Stack the leaves and cut them crosswise into 1 inch strips. You should have about 4 cups.
  • In a large pot, combine the escarole, broth, carrots. Bring to a simmer and cook until the escarole is almost tender, about 30 minutes.
  • Meanwhile, mix together the ingredients for the meatballs. Shape the mixture into tiny meatballs, less than 1 inch in diameter.
  • When the escarole is cooked, stir in the pasta and return the soup to a simmer. Drop the meatballs into the soup. Cook over low heat, stirring gently, until the meatballs and pasta are cooked, about 20 minutes. Taste for seasoning. At this point I drizzle in one mixed egg and stir. It makes pretty egg flower strings throughout the soup.
  • Top with grated Parmesan and serve hot.

Nutrition Facts : Calories 603, Fat 18.5, SaturatedFat 7.2, Cholesterol 164.7, Sodium 3876.1, Carbohydrate 53.2, Fiber 5.9, Sugar 7.7, Protein 51.5

MEATBALL, BEAN AND ESCAROLE SOUP



Meatball, Bean and Escarole Soup image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil, plus more for drizzling
3 cloves garlic, sliced
2 carrots, chopped
1 red onion, chopped
2 teaspoons chopped fresh rosemary
1 head escarole, roughly chopped (about 12 cups)
1 15-ounce can cannellini beans (do not drain)
4 cups low-sodium chicken broth
Kosher salt and freshly ground pepper
12 beef meatballs
Grated parmesan cheese, for topping

Steps:

  • Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the garlic, carrots, red onion and rosemary and cook, stirring, until softened, about 5 minutes. Stir in the escarole, beans and their liquid, chicken broth, 2 cups water, 1/2 teaspoon salt and a few grinds of pepper.
  • Increase the heat to high and bring to a boil. Reduce the heat to medium low and simmer until the vegetables are tender, about 10 minutes.
  • Gently stir in the meatballs and cook until warmed through, about 5 minutes. Season with salt and pepper. Ladle into bowls and top with parmesan and a few grinds of pepper; drizzle with olive oil.

MEATBALL SOUP WITH ESCAROLE AND PASTA



Meatball Soup With Escarole and Pasta image

Adapted from McCall's March 1999. I've only made this on the stovetop and it came out great! It is very good on a cold winter night. I really like the fact that the onion is grated for the meatballs because I'm not a big fan of chunky onion pieces. I think instead of using the chunk of Parmesan I just sprinkled some grated cheese on top of the soup when serving but I'm sure it adds a lot of flavor when you slow-cook it. Cooking time varies depending on which method you use.

Provided by hungrykitten

Categories     Stove Top

Time 8h20m

Yield 8 serving(s)

Number Of Ingredients 19

2 (14 1/2 ounce) cans reduced-sodium chicken broth
1 (12 1/2 ounce) can reduced-sodium beef broth
1 cup tomato sauce
1/2 teaspoon black pepper
1 lb meatloaf mix (ground beef, veal, pork)
2 slices white bread, soaked in water, squeezed dry
1 small onion, grated
1 tablespoon parsley flakes
1 large egg
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
2 cups shredded carrots
1 cup chopped onion
1 (2 ounce) chunk parmesan cheese
3 garlic cloves, crushed
1 1/2 teaspoons dried oregano
3/4 lb escarole, torn into small pieces, washed
1 cup uncooked tubetti or 1 cup ditalini

Steps:

  • In a saucepan, bring broths, tomato sauce and pepper to a boil.
  • Meatballs: In a bowl, combine ingredients. Shape tablespoonfuls into 24 meatballs. Heat oil in a nonstick skillet. Add meatballs; brown, turning, 6 minutes.
  • In a 5 or 6 quart slowcooker, layer remaining ingredients, except pasta, in order listed. Place meatballs on top; pour in hot broth mixture. Cover; cook on low 8 to 9 hours or high 3 1/2 to 4 hours, until carrots are very tender.
  • Add pasta; cover. Cook on high 15 to 18 minutes, until pasta is al dente. Discard Parmesan. Ladle soup into bowls, 3 meatballs per serving.
  • Stovetop Method: Brown meatballs as above. Add to Dutch oven with remaining ingredients except pasta. Simmer, covered 45 minutes or until escarole is very tender. Add pasta, simmer 10 minutes, until al dente.

Nutrition Facts : Calories 178.7, Fat 5.6, SaturatedFat 2, Cholesterol 29.5, Sodium 447.9, Carbohydrate 24.1, Fiber 3.9, Sugar 5, Protein 9.5

MINESTRA (ESCAROLE AND LITTLE MEATBALLS SOUP)



Minestra (Escarole and Little Meatballs Soup) image

Make and share this Minestra (Escarole and Little Meatballs Soup) recipe from Food.com.

Provided by Barefoot Beachcomber

Categories     Lunch/Snacks

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 11

1 head escarole (about 1 pound)
6 quarts chicken broth
3 large carrots, chopped
8 ounces tubetti or 8 ounces spaghetti, broken into bite size pieces
1 lb ground beef
2 large eggs
1/2 cup very finely minced onion
1 cup plain breadcrumbs
1 cup grated parmesan cheese
1 teaspoon salt
fresh pepper

Steps:

  • Trim and clean the escarole.
  • Stack the leaves and cut them crosswise into 1 inch strips.
  • You should have about 4 cups.
  • In a large pot, combine the escarole, broth and carrots.
  • Bring to a simmer and cook until the escarole is almost tender, about 30 minutes.
  • Meanwhile, mix together the meatball ingredients.
  • Shape the mixture into tiny balls, less than 1 inch in diameter.
  • When the escarole is cooked, stir in the pasta and return the soup to the simmer.
  • Drop the meatballs into the soup.
  • Cook over low heat, stirring gently, until the meatballs and pasta are cooked, about 20 minutes.
  • Taste for seasoning.
  • Serve hot with more grated Parmesan.

Nutrition Facts : Calories 661.1, Fat 25.1, SaturatedFat 9.8, Cholesterol 128.1, Sodium 3880.8, Carbohydrate 53.4, Fiber 5.9, Sugar 7.7, Protein 51.2

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