14.5-ounce can cannellini beans, rinsed
cloves garlic, thinly sliced
small head escarole, torn (about 8 cups)
fresh lemon juice
kosher salt and black pepper
- Cook the meatballs according to the recipe directions.
- 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.