Minestra Escarole and Little Meatballs Soup

Warm, comforting, and packed with flavor, Minestra Escarole and Little Meatballs Soup is the ultimate Italian-inspired soup recipe for cozy evenings or family dinners. This hearty dish features tender, handmade meatballs crafted from a mix of ground beef and chicken (or turkey), enhanced with Parmesan cheese, breadcrumbs, garlic, and fresh parsley. Simmered in a fragrant chicken broth alongside nutrient-rich escarole, diced carrots, celery, and onions, this soup delivers a perfect balance of rich, savory flavors and wholesome ingredients. Ready in just an hour, this recipe is easy to prepare, incredibly satisfying, and ideal for serving with crusty bread or a sprinkle of extra Parmesan. Whether you're looking for a nourishing meal or a rustic crowd-pleaser, this soup brings simple elegance to the table.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 0.5 pounds Ground beef or pork
• 0.5 pounds Ground chicken or turkey
• 0.5 cups Parmesan cheese, grated
• 0.5 cups Breadcrumbs
• 1 large Egg
• 2 cloves Garlic, minced
• 2 tablespoons Parsley, chopped
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper
• 2 tablespoons Olive oil
• 8 cups Chicken broth
• 1 large head Escarole, chopped
• 1 medium Carrot, diced
• 1 stalk Celery, diced
• 1 small Onion, diced
• 0.5 teaspoons Salt (for broth)
• 0.25 teaspoons Black pepper (for broth)

Directions

Step 1

In a mixing bowl, combine ground beef, ground chicken, grated Parmesan cheese, breadcrumbs, egg, minced garlic, chopped parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well until all ingredients are evenly incorporated.

Step 2

Using your hands, roll the mixture into small meatballs, about 1 teaspoon each in size, and set them aside on a tray.

Step 3

Heat 2 tablespoons of olive oil in a large soup pot over medium heat. Working in batches, sear the meatballs until brown on all sides (they don't need to cook through). Remove and set aside.

Step 4

In the same pot, add the diced onion, carrot, and celery. Sauté for 5-7 minutes until the vegetables are softened.

Step 5

Pour in 8 cups of chicken broth and bring to a simmer over medium-high heat.

Step 6

Stir in the escarole and return the meatballs to the pot. Season the broth with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Step 7

Reduce the heat to low and let the soup simmer for 20-25 minutes, until the meatballs are fully cooked and the escarole is tender.

Step 8

Taste the soup and adjust seasoning if necessary. Serve hot, optionally garnished with extra Parmesan cheese and a drizzle of olive oil.

Nutrition Facts

Serving size	(3180.5g)

Amount per serving	% Daily Value*
Calories	1938.9

Total Fat 117.6g	0%
Saturated Fat 39.0g	0%
Polyunsaturated Fat 4.6g
Cholesterol 633.7mg	0%
Sodium 8731.4mg	0%
Total Carbohydrate 80.0g	0%
Dietary Fiber 19.8g	0%
Total Sugars 15.4g
Protein 149.6g	0%

Vitamin D 53.8IU	0%
Calcium 1028.0mg	0%
Iron 21.4mg	0%
Potassium 4664.0mg	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: 53.5%

Protein: 30.3%

Carbs: 16.2%