Escarole Soup with Meatballs

Escarole Soup with Meatballs




Serves 4 to 6 people

  • 1 pound of ground pork

  • 1 bunch of long green onions, finely chopped

  • 1/2 cup of seasoned bread crumbs

  • 1/2 cup of fresh grated Parmesan cheese

  • 1/4 cup of fresh flat leaf parsley, chopped

  • 1/4 tsp of salt

  • 1/4 tsp of fresh ground black pepper


  • In a large bowl, thoroughly combine all the ingredients.

  • Roll the meat into 1 inch balls.



  • 2 Tbls of extra virgin olive oil

  • 1 Tbls of butter

  • 2 cloves of garlic, chopped

  • 1 yellow onion, chopped

  • 2 15oz cans of cannellini beans

  • 6 cups of chicken broth

  • 1 large bunch of escarole

  • 1 tsp of salt

  • 1 tsp of fresh ground black pepper


  • In a large pot, sauté the onions and garlic until tender in the olive oil and butter.

  • Stir in cannellini beans

  • Add the chicken broth and bring to a boil.

  • Reduce and bring to a simmer.

  • Cut the bottom of the escarole and rinse the escarole thoroughly in cold water.

  • Add the escarole to the broth

  • Cover an cook for around 10 minutes.

  • Drop the meatballs into the soup and cook for another 10 to 15 minutes.

  • Serve with plenty of shaved or grated Parmesan or Romano cheese.

    Serves 4 to 6 people


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