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Pork Meatball and Escarole Soup

This soup is so good and flavorful. Easy to throw together. I make my meatballs small so you are sure to get a bite in each spoonful.
Prep Time45 minutes
Cook Time20 minutes
Course: Soup

Ingredients

  • 2 tablespoons olive oil
  • 1 cup celery thinly sliced
  • 1/2 cup yellow onion coarsely chopped
  • 12 ounces escarole or kale chopped
  • 4 cups low sodium chicken broth
  • 1/2 cup whole Italian parsley leaves

Meatballs

  • 1 egg
  • 1/3 cup soft bread crumbs (I use Italian seasoned bread crumbs.)
  • 2 tablespoons milk
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 pound ground pork
  • 1/4 cup Parmesan cheese
  • 1/4 cup Italian parsley chopped

Instructions

  • To make the meatballs, whisk together egg, bread crumbs, milk, nutmeg, salt, and pepper.
  • Stir in pork, chopped parsley, and Parmesan. Set aside.
  • In a 6 quart stock pot, heat oil to medium high heat. Add celery and onion. Cook and stir for 5 minutes or until tender.
  • Add Escarole, chicken broth, 2 cups of water, and whole parsley leaves. Bring to a boil and then reduce heat to a simmer.
  • Drop rounded tablespoons of pork mixture into broth. Cover and simmer for 10 minutes or until meatballs are cooked through.
  • Top with additional Parmesan cheese and black pepper. Add salt and pepper according to your tastes.