Meatball, Bean and Escarole Soup

(from castro15’s recipe box)

Categories: Soup


  • 2 tbsp. olive oil, plus more for drizzling
  • 3 garlic cloves, sliced
  • 2 carrots, chopped
  • 1 red onion, chopped
  • 2 tsp chopped fresh rosemary
  • 1 head escarole, roughly chopped
  • 15 oz. can cannellini beans (do not drain)
  • 4 cups chicken broth
  • Kosher salt and black pepper
  • 12 beef meatballs (see recipe)
  • Grated Parmesan, for topping


  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the garlic, carrots, red onion and rosemary and cook, stirring, until softened, about 5 minutes. Stir in the escarole, beans and their liquid, chicken broth, 2 cups water, 1/2 tsp salt and black pepper.

  2. Increase the heat to high and bring to a boil. Reduce the heat to medium low and simmer until the vegetables are tender, about 10 minutes.

  3. Gently stir in the meatballs and cook until warmed through, about 5 minutes. Season with salt and pepper. Ladle into bowls and top with Parmesan and black pepper; drizzle with olive oil.

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