Escarole & Meatball Soup Recipe

Make meatball mixture

In a medium bowl combine the ground meat, breadcrumbs, milk, egg, Parmesan, chopped parsley, minced garlic, 1 tsp kosher salt and 1 tsp freshly ground black pepper. Mix gently with your hands or a fork until just combined; avoid overworking to keep meatballs tender.

Portion meatballs

Using a teaspoon or small cookie scoop, form the mixture into small meatballs about 1 inch in diameter (yields ~30–36). Place them on a baking sheet or plate while you heat the pan.

Brown meatballs

Heat 2 tablespoons extra-virgin olive oil in a large Dutch oven or heavy pot over medium-high heat. Working in batches so as not to overcrowd, brown the meatballs on all sides, about 2 minutes per side. You do not need to cook them through. Transfer browned meatballs to a plate and set aside.

Sweat aromatics

Reduce heat to medium, add 1 tablespoon olive oil to the same pot. Add the diced onion, carrots and celery and a pinch of salt. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 6–8 minutes.

Add garlic and herbs

Add the minced garlic, dried oregano and dried thyme to the vegetables and cook for 30–45 seconds until fragrant. Pour in 1 tablespoon dry white wine (if using) and cook until nearly evaporated, scraping up any browned bits from the bottom of the pot.

Add liquids and meatballs

Pour in 8 cups low-sodium chicken broth and 2 cups water. Add the bay leaf and carefully nestle the browned meatballs into the simmering liquid. Bring to a gentle simmer over medium heat.

Simmer

Reduce heat to maintain a gentle simmer, cover partially, and cook until the meatballs are cooked through and flavors meld, about 12–15 minutes. If adding small pasta, add it now and cook according to package directions (usually 8–10 minutes) so it finishes tender at the same time as meatballs.

Add escarole

Once the meatballs are cooked and the pasta (if used) is al dente, stir in the chopped escarole in batches. Cook until wilted and tender, about 3–4 minutes.

Finish soup

Stir in 1 tablespoon fresh lemon juice. Taste and adjust seasoning with up to 1 teaspoon additional kosher salt and 1/2 teaspoon black pepper, or to taste. Remove and discard the bay leaf.

Ladle the soup into bowls, sprinkle with grated Parmesan cheese, and serve hot with crusty bread. Leftovers keep refrigerated for up to 3 days; reheat gently on the stove.