Escarole Meatball Soup Recipe

Name: Escarole Meatball Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 lb. hamburg; 46 oz. broth (1/2 chicken, 1/2 beef); 2 to 3 carrots, diced; 2 stalks celery, diced; 5 1/2 oz. low sodium V-8; 2 Tbsp. olive oil; 1/2 tsp. garlic powder; 1/2 tsp. pepper; 1/2 tsp. salt; 1 tsp. oregano; 1 c. soup macaroni, cooked; 1 large bunch escarole, cooked; 1 medium onion, diced; 1/4 c. Romano cheese (optional)

Servings: persons

3/4 lb. hamburg
46 oz. broth (1/2 chicken, 1/2 beef)
2 to 3 carrots, diced
2 stalks celery, diced
5 1/2 oz. low sodium V-8
2 Tbsp. olive oil
1/2 tsp. garlic powder
1/2 tsp. pepper
1/2 tsp. salt
1 tsp. oregano
1 c. soup macaroni, cooked
1 large bunch escarole, cooked
1 medium onion, diced
1/4 c. Romano cheese (optional)

1
Mix hamburg, garlic powder, salt, pepper and oregano.
2
Roll into meatballs the size of a nickel.
3
Brown lightly in oil; discard oil.
4
In a 5-quart pot, pour beef broth, carrots, celery, onion, V-8 and meatballs.
5
Cook over medium-low heat for 1 1/2 hours.
6
About 15 minutes before soup is ready, add escarole and Romano cheese.
7
Add macaroni to each bowl when serving.
8
This will prevent starch build-up in leftover soup.
9
Serve with a hard crusted bread.

326

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3/4 lb. hamburg, 46 oz. broth (1/2 chicken, 1/2 beef), 2 to 3 carrots, diced, 2 stalks celery, diced, and more.

Yes, Escarole Meatball Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Escarole Meatball Soup

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