White Bean Soup with Meatballs
It tastes like it's from scratch, but my Italian-inspired soup uses lots of shortcuts. For a meatball in every bite, chop them up—with an egg slicer! —Carole Lotito, Hillsdale, New Jersey
Ingredients
- 2 teaspoons olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1/8 teaspoon coarsely ground pepper
- 12 ounces frozen fully cooked Italian meatballs (about 3 cups), thawed
- 1 cup julienned carrots
- 1 carton (32 ounces) reduced-sodium chicken broth
- 1 can (15-1/2 ounces) cannellini beans, rinsed and drained
- 8 cups coarsely chopped escarole (1 bunch) or fresh spinach
- Thinly sliced fresh basil, optional
Reviews
This soup is very easy to make and absolutely delicious. I love all the distinct textures and flavors. The cannellini beans make the soup very creamy. I bought ready-made bite-size frozen meatballs at the grocery store. The beauty of this is you can keep them frozen until you're ready to make the soup. The first time I made this I used regular sized meatballs and I think they were too big. I also used spinach rather than escarole. I served this to company with a hot, crunchy-crusted French bread, and butter. It is so filling that you don't need anything else. This is now my go-to soup for lunch company.
DELICIOUS!! FULL OF FLAVOR AND SO EASY TO MAKE :) TASTES EXTRA GOOD ON SECOND AND THIRD DAY.