Escarole Soup with Beans and Meatballs
Ingredients
- 3 tablespoons (45ml) extra-virgin olive oil
- 3 cloves garlic (peeled and minced)
- 1 pound (455g, 16 cups) very coarsely chopped escarole
- 1 teaspoon kosher or sea salt
- freshly ground black pepper
- 4 cups (1l) chicken stock
- 2 cups (230g) cooked beans
- 12 ounces (340g) small meatballs (about twenty 1-inch (3cm) meatballs)
- Parmesan cheese (or similar grating cheese, for serving)
Organization Tags
Tags easily organize your Recipe Library
Comments