Bean Escarole Meatball Soup Recipe
Ingredients:
1 lb. of an Italian meatball recipe1 med. onion, chopped small
2 to 3 stalks celery, chopped small
1 to 2 cloves garlic, minced
28 oz. can tomato chunks
1 head escarole cut small and cleaned well
1 can cannellini beans
Parmesan cheese
2 c. cooked macaroni, elbows or small shells
Cooking Directions:
Make size of 1 inch. Bake until brown. Drain fat. Add water to bottom of pan, heat, and scrap up brown bits. Save liquid to add color and flavor to soup.1 med. onion, chopped small2 to 3 stalks celery, chopped small1 to 2 cloves garlic, minced28 oz. can tomato chunks1 head escarole cut small and cleaned well1 can cannellini beansParmesan cheese2 c. cooked macaroni, elbows or small shells
Into a large soup pot (1 to 2 gallon size) put all vegetables. Fill with water, bring to boil, lower heat and cook for one to 2 hours at a simmer. Add meatballs, meatball liquid, cannellini beans. Serve by adding cooked macaroni to bottom of soup bowl; ladle hot soup over. Pass with Parmesan. Is best made in advance for flavors will blend. Will easily serve 10.
Other Recipes you might like:
Kielbassi Bean Soup, Navy Bean Soup, Bean And Macaroni Soup, Bean Soup, Bean Soup, Bean Soup
