Meatball, Bean and Escarole Soup

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  • Level: Easy
  • Total: 40 min
  • Active: 30 min
  • Yield: 4 servings
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2 tablespoons extra-virgin olive oil, plus more for drizzling

3 cloves garlic, sliced

2 carrots, chopped

1 red onion, chopped

2 teaspoons chopped fresh rosemary

1 head escarole, roughly chopped (about 12 cups)

1 15-ounce can cannellini beans (do not drain)

4 cups low-sodium chicken broth

Kosher salt and freshly ground pepper

12 beef meatballs 

Grated parmesan cheese, for topping


  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the garlic, carrots, red onion and rosemary and cook, stirring, until softened, about 5 minutes. Stir in the escarole, beans and their liquid, chicken broth, 2 cups water, 1/2 teaspoon salt and a few grinds of pepper.
  2. Increase the heat to high and bring to a boil. Reduce the heat to medium low and simmer until the vegetables are tender, about 10 minutes. 
  3. Gently stir in the meatballs and cook until warmed through, about 5 minutes. Season with salt and pepper. Ladle into bowls and top with parmesan and a few grinds of pepper; drizzle with olive oil.