Lemony Meatball and Escarole Soup

lemony-meatball-escarole-soup
Photo by Paul Sirisalee
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 327 calories
    • 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
  • September 2012

Ingredients

  1. Check 20 Easy Meatballs
  2. Check 6cups chicken broth
  3. Check 1 14.5-ounce can cannellini beans, rinsed
  4. Check 2 cloves garlic, thinly sliced
  5. Check 1 small head escarole, torn (about 8 cups)
  6. Check 1tablespoon fresh lemon juice
  7. Check 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.