Go Back
Meatball, bean, and escarole soup served in a rustic bowl with tender meatballs, white beans, and leafy escarole simmered in a savory broth, garnished with Parmesan cheese.

Meatball, Bean and Escarole Soup Recipe – Hearty Italian Comfort Food Dinner

This meatball, bean and escarole soup recipe is a hearty Italian-inspired dish made with tender meatballs, creamy beans, and fresh escarole in a savory broth. A comforting soup perfect for family dinners, cozy nights, or authentic homemade cooking.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Main Course, Soup
Cuisine Italian-American
Servings 8
Calories 320 kcal

Equipment

  • Large soup pot or Dutch oven
  • Mixing bowls
  • Wooden spoon
  • Skillet (for browning meatballs)
  • Ladle

Ingredients
  

For the Meatballs:

  • 1 lb ground beef (or mix with pork/chicken/turkey)
  • ½ cup breadcrumbs
  • ¼ cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 2 tbsp fresh parsley, chopped
  • 1 egg
  • Salt & pepper to taste

For the Soup:

  • 2 tbsp olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 8 cups chicken or vegetable broth
  • 2 cans (15 oz each) cannellini beans, rinsed and drained
  • 1 head escarole, chopped
  • Salt & pepper to taste
  • Optional: red pepper flakes, lemon juice, fresh dill

Instructions
 

  • Make the Meatballs: In a bowl, combine ground meat, breadcrumbs, Parmesan, garlic, parsley, egg, salt, and pepper. Shape into small bite-sized balls.
  • Brown the Meatballs: Heat olive oil in a skillet. Brown meatballs lightly on all sides, then set aside.
  • Build the Broth: In a large pot, sauté onion, carrots, celery, and garlic until fragrant. Add broth and bring to a gentle simmer.
  • Add Meatballs: Transfer browned meatballs into the simmering broth. Cook for 20 minutes until tender.
  • Add Beans: Stir in cannellini beans. Simmer for 10 minutes to allow flavors to meld.
  • Add Escarole: Fold in chopped escarole just before serving. Simmer for 5 minutes until wilted but vibrant.
  • Finish & Serve: Taste and adjust seasoning. Rest soup for 10 minutes off heat before serving. Garnish with Parmesan or parsley.

Notes

  • Meat Options: Blend beef and pork for richer flavor, or use turkey/chicken for a lighter version.
  • Beans: Navy or great northern beans can substitute for cannellini.
  • Greens: Spinach or kale can replace escarole if unavailable.
  • Make-Ahead: Freeze meatballs separately for best texture. Add fresh escarole when reheating.
  • Serving Tip: Pair with crusty bread or garlic toast for a complete meal.
Keyword beans, hearty dinner, Comfort Food, escarole, Italian soup, meatball soup