Lemony Meatball and Escarole Soup
Serves 4|
Hands-On Time:
|
Total Time:
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
- 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.
Nutritional Information
- Per Serving
- Calories 327
- Fat 12g
- Sat Fat 4g
- Cholesterol 130mg
- Sodium 2,340mg
- Protein 30g
- Carbohydrate 22g
- Sugar 3g
- Fiber 7g
- Iron 5mg
- Calcium 148mg
What does this mean? See
Nutrition 101
.
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Quick Tip
If you can’t find escarole, try kale or chard.
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