Meatball, Bean and Escarole Soup Recipe

Meatball, Bean, and Escarole Soup is a hearty, comforting soup filled with tender meatballs, protein-packed beans, and leafy escarole. It’s a perfect meal for chilly evenings or when you want something filling and nutritious. Here’s how to make it:

Ingredients:

For the Meatballs:

• 1 lb ground beef (or a mixture of beef and pork)
• 1/4 cup grated Parmesan cheese
• 1/4 cup breadcrumbs (preferably fresh or panko)
• 1 egg
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper, to taste
• 2 tablespoons fresh parsley, chopped (optional)

For the Soup:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 large carrot, peeled and diced
• 2 stalks celery, diced
• 6 cups chicken broth (or vegetable broth for a vegetarian version)
• 1 can (15 oz) cannellini beans or great northern beans, drained and rinsed
• 1 bunch escarole, chopped into bite-sized pieces
• 1/2 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper, to taste
• Parmesan cheese, for garnish (optional)

Instructions:

1. Make the Meatballs:

• In a large mixing bowl, combine the ground meat, grated Parmesan, breadcrumbs, egg, minced garlic, oregano, basil, salt, and pepper. Mix well until everything is evenly incorporated.
• Roll the mixture into small meatballs, about 1 inch in diameter. Set aside.

2. Brown the Meatballs:

• Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Once hot, add the meatballs in batches, browning them on all sides (they don’t need to be fully cooked through at this point). Remove and set aside.

3. Prepare the Soup Base:

• In the same pot, add the remaining tablespoon of olive oil. Add the diced onion, carrot, and celery. Sauté for 5-7 minutes, or until the vegetables are softened.
• Add the garlic and sauté for an additional minute until fragrant.

4. Add the Broth and Beans:

• Pour in the chicken broth, scraping the bottom of the pot to release any browned bits from the meatballs.
• Add the cannellini beans, thyme, bay leaf, and bring the mixture to a simmer.

5. Simmer the Soup:

• Once the soup is simmering, carefully add the browned meatballs back into the pot. Simmer for 20-25 minutes, until the meatballs are cooked through and the flavors have melded together.

6. Add the Escarole:

• Add the chopped escarole to the pot and cook for an additional 5-10 minutes, until the greens have wilted and softened.

7. Season and Serve:

• Taste the soup and adjust seasoning with salt and pepper, if needed.
• Serve hot, garnished with freshly grated Parmesan cheese, if desired.

Tips:

• Make-Ahead: This soup can be made a day ahead. The flavors deepen as it sits, and it can be reheated easily. If you’re making it ahead, you can store the meatballs separately in the fridge to keep them from becoming too soft.
• Use Other Greens: If you don’t have escarole, you can substitute it with other hearty greens like kale or spinach.
• Make the Soup Vegetarian: To make the soup vegetarian, omit the meatballs and use plant-based sausage or other protein sources, such as tofu, or simply add more beans.

This Meatball, Bean, and Escarole Soup is a comforting, flavorful dish that’s packed with protein, vegetables, and savory goodness, perfect for cozy dinners!