Lunch: Escarole and Meatball Soup

Simmer herbed meatballs with escarole and kidney beans for a soothing soup.

Ingredients

1/4 c. whole milk
1/2 lb. ground pork
1/2 lb. ground beef
1/3 c. finely chopped onion
1/4 c. dried currants
2 tbsp. fresh oregano
1 tbsp. extra-virgin olive oil
4 c. homemade or low-sodium store-bought chicken stock
1 head escarole
1 can kidney beans
2 slice white bread
1 clove garlic
Coarse salt
Freshly ground pepper
1 small dried chile pepper

Instructions

Soak bread with milk in a small bowl for 2 minutes. Squeeze excess moisture from bread, and tear into small pieces. Stir meats, soaked bread, onion, garlic, currants, and oregano in a large bowl until well mixed; season with salt and pepper. Roll into 1 1/4-inch balls.
Heat oil in a medium saute pan over medium heat. Cook meatballs, turning often, until browned and cooked through, 12 minutes.
Bring stock to a boil in a medium pan. Reduce heat to medium-low. Add meatballs, escarole, beans, and chile; cook until heated through, about 5 minutes. Season with salt and pepper. Looking for recipes like this one? Try our best meatball recipes, ground beef recipes, or meatloaf recipes.

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