Italian Meatball and Escarole Soup

Perfect for cozy evenings or a hearty meal any time of year, Italian Meatball and Escarole Soup combines tender homemade meatballs with the vibrant flavors of escarole, a nutrient-rich leafy green, in a soul-warming broth. Infused with rich Parmesan cheese, garlic, oregano, and ditalini pasta, this classic Italian-American recipe offers a beautiful balance of savory, wholesome ingredients. With perfectly seared meatballs cooked to perfection in a flavorful chicken broth alongside carrots, celery, and onions, this dish boasts both comforting textures and a rustic, homestyle appeal. Ready in under an hour and ideal for serving family-style, this one-pot soup is finished with fresh parsley and an indulgent sprinkle of additional Parmesan cheese. Satisfying, simple, and bursting with flavor, it’s destined to become a cherished favorite in your recipe collection!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

Ingredients

• 1 pound ground beef
• 0.5 pound ground pork
• 0.5 cup breadcrumbs
• 0.5 cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, sliced into rounds
• 2 celery stalks, sliced
• 8 cups chicken broth
• 1 head escarole, washed and roughly chopped
• 0.75 cup uncooked ditalini or small pasta
• 2 tablespoons fresh parsley, chopped (optional)
• 0 grated Parmesan cheese, for serving

Directions

Step 1

In a large bowl, combine ground beef, ground pork, breadcrumbs, 1/2 cup Parmesan cheese, egg, minced garlic, oregano, salt, and black pepper. Mix until well combined.

Step 2

Form the mixture into small meatballs, about 1 inch in diameter. Place the meatballs on a plate or parchment-lined tray.

Step 3

In a large soup pot, heat olive oil over medium heat. Add the meatballs in batches and sear until browned on all sides, about 4-5 minutes. Remove the meatballs and set aside.

Step 4

In the same pot, add the diced onion, carrots, and celery. Sauté until the vegetables soften, about 5-6 minutes.

Step 5

Pour in the chicken broth and bring it to a boil. Reduce the heat to a simmer and carefully add the meatballs back into the pot. Let them cook through for about 10 minutes.

Step 6

Stir in the chopped escarole and uncooked pasta. Simmer for 8-10 minutes, or until the pasta is tender and the escarole has wilted.

Step 7

Taste and adjust seasoning with additional salt and pepper, if needed.

Step 8

Serve the soup hot, garnished with fresh parsley if desired, and a generous sprinkle of grated Parmesan cheese.

Nutrition Facts

Serving size	(3692.9g)

Amount per serving	% Daily Value*
Calories	3356.3

Total Fat 182.7g	0%
Saturated Fat 65.9g	0%
Polyunsaturated Fat 4.4g
Cholesterol 765.2mg	0%
Sodium 9267.8mg	0%
Total Carbohydrate 217.0g	0%
Dietary Fiber 25.3g	0%
Total Sugars 28.5g
Protein 222.6g	0%

Vitamin D 48IU	0%
Calcium 1194.8mg	0%
Iron 24.3mg	0%
Potassium 5113.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.3%

Protein: 26.2%

Carbs: 25.5%