Lemony “Meatball” and Escarole Soup

Here’s another recipe from Real Simple. Betcha never knew there were so many things you could do with meatballs, right? 😉 This soup was so easy to make, and it was really good! The kids didn’t like the escarole, but they liked everything else.

rating: 8.8

Lemony “Meatball” and Escarole Soup
(Real Simple, Sept. 2012)

serves 4
time needed: 30 min.


20 meatballs (I used 1 box of Morningstar Farms veggie meatballs)
6 cups chicken broth (I used vegetarian “chicken” broth)
1 14.5 ounce can cannellini beans
2 cloves garlic, thinly sliced
1 small head escarole, torn
1 tbsp lemon juice
salt and pepper to taste


Cook the meatballs. Combine the broth, beans, garlic, and meatballs in a large pot and bring to a boil. Stir in escarole, reduce heat, and simmer until tender, about 8-10 min. Add lemon juice and salt and pepper to taste.


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