Escarole-Meatball Soup

Makes 6
Prep 20 m
Cook 30 m



  1. 1 of 4 Heat oil in Dutch oven over medium heat. Add celery and onion; saute for 5 minutes or until softened. Add escarole and garlic; saute for 2 minutes or until wilted.
  2. 2 of 4 Add broth, water, wine and red-pepper flakes. Bring to simmering; cook 12 minutes.
  3. 3 of 4 Meanwhile, shape the beef mix into 24 equal balls, 1-1/4 inches in diameter.
  4. 4 of 4 Drop meatballs gently into soup. Simmer 10 minutes or until cooked through. Stir in beans and cheese. Heat through. Serve with a loaf of crusty bread.
Nutrition Information for Escarole-Meatball Soup
Servings Per Recipe: 6
Per Serving: 55 mg chol., 14 g Fat, total, 292 mg sodium, 320 kcal cal., 12 g carb., 23 g pro.
© Copyright Meredith Corporation. All Rights Reserved.
Printed from 04/19/2019