Are you looking for a delicious and comforting meal that's also good for you? Look no further than this hearty escarole soup with meatballs! This easy recipe combines the slightly bitter taste of escarole with savory meatballs in a flavorful broth, creating a satisfying and healthy dinner. Perfect for a chilly evening or a quick weeknight meal, this recipe is sure to become a new family favorite. It's one of those best recipes that's both simple and impressive. Let's get cooking!
Ingredients:
For the Meatballs:
- 1 pound ground beef (or a blend of beef and pork)
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg, lightly beaten
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and pepper to taste
For the Soup:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 8 cups chicken broth (low sodium preferred)
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 head escarole, washed and chopped (about 1 pound)
- 1 teaspoon dried fennel seeds (optional, adds a lovely aroma)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
Making the Meatballs:
- In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, garlic, oregano, basil, salt, and pepper. Gently mix until just combined; avoid overmixing.
- Roll the mixture into 1-inch meatballs.
- Heat olive oil in a large pot or Dutch oven over medium heat. Brown the meatballs on all sides, then remove them from the pot and set aside.
Making the Soup:
- Add the chopped onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes.
- Stir in chicken broth, diced tomatoes (undrained), and fennel seeds (if using). Bring to a boil.
- Add the meatballs back to the pot. Reduce heat to low, cover, and simmer for 15 minutes.
- Add the chopped escarole to the soup. Cover and simmer until the escarole is wilted and tender, about 5-7 minutes.
- Season with salt and pepper to taste.
- Garnish with fresh parsley before serving.
Tips and Variations:
- For a richer flavor, use bone-in chicken thighs to make your own broth.
- Add a pinch of red pepper flakes for a little heat.
- Substitute spinach or kale for the escarole.
- Add other vegetables like zucchini, potatoes, or beans.
- For a vegetarian version, omit the meatballs and add 1 cup of cooked lentils or chickpeas.
- This soup tastes even better the next day, making it a perfect make-ahead recipe for busy weeknights.
Nutritional Information (per serving, approximate):
This recipe makes about 6 servings. Nutritional information will vary slightly depending on the ingredients used. This is an estimate and should not be considered precise medical advice. Always consult a nutritionist or healthcare professional for personalized dietary guidance.
- Calories: Approximately 350-400
- Protein: 25-30g
- Fat: 15-20g
- Carbohydrates: 20-25g
This easy escarole soup with meatballs is a fantastic example of healthy meals that are quick to prepare. Enjoy this delicious and nutritious dish! It's a perfect addition to your collection of quick dinner ideas and homemade cooking recipes. This recipe is among the best recipes for its comforting flavors and ease of preparation.