MEATBALL AND ESCAROLE SOUP

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Meatball and Escarole Soup image

We like to change the taste of this by using different types greens (we have supped spinach and mustard greens both in the past). The taste also changes with the type of meatballs you use. My family's favorite is Italian flavored meatballs. We serve with French bread and fresh fruit for dessert.

Provided by Debbwl

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

4 cups chicken broth
12 ounces escarole, cut into stips
1 1/2 cups carrots, sliced
1 onion, chopped
3 teaspoons garlic, minced
1/4 teaspoon salt
1/4 teaspoon pepper
15 ounces cannellini beans, drained and rinsed
12 ounces meatballs, fully cooked and cut into quarters
3 tablespoons parmesan cheese, grated

Steps:

  • Bring broth, escarole, carrots, onion, garlic, salt and pepper to a boil in a large pot. Reduce heat, cover and simmer about 10 minutes until vegetables are tender.
  • Add beans and meatballs and simmer 3 to 5 minutes until heated through. Remove from heat. Sprinkle with cheese and serve.

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