Lemony Meatball and Escarole Soup

Lemony Meatball and Escarole Soup
Paul Sirisalee
Add fresh lemon juice just before serving to give the soup a bright zing.

Get the recipe.
Serves 4
preparation
20
minutes
cooking
50
minutes

Ingredients

20
Easy Meatballs
6
cups
chicken broth
1
14.5-ounce can cannellini beans, rinsed
2
cloves garlic, thinly sliced
1
small head escarole, torn (about 8 cups)
1
tablespoon
fresh lemon juice
kosher salt and black pepper

Directions

  1. Cook the meatballs according to the recipe directions.
  2. In a large pot, combine the broth, beans, garlic, and meatballs and bring to a boil. Stir in the escarole, reduce heat, and simmer until tender, 8 to 10 minutes. Add the lemon juice and season with ¾ teaspoon salt and ¼ teaspoon pepper.

 

Kristin Evans Dittami
September 2012

Nutritional Information

  • Per Serving
  • Calories 327
  • Fat 12 g
  • Sat Fat 4 g
  • Cholesterol 130 mg
  • Sodium 2,340 mg
  • Protein 30 g
  • Carbohydrate 22 g
  • Sugar 3 g
  • Fiber 7 g
  • Iron 5 mg
  • Calcium 148 mg
What does this mean? See Nutrition 101.