Escarole White Bean Soup with Chicken Meatballs | Fit Pregnancy

Escarole White Bean Soup with Chicken Meatballs

A member of the chicory family, escarole looks like romaine lettuce but has a stronger flavor with a hint of bitterness. It has beta carotene to boost your immune system and folate to help prevent birth defects.

Escarole White Bean Soup with Chicken Meatballs
This Recipe:
Start to Finish
45 min
15 minutes
30 minutes

1  pound ground chicken breast
1  large egg
½  cup bread crumbs
¼  cup grated Parmesan cheese
2  teaspoons dried thyme
2  cloves garlic, minced
Salt and pepper, to taste
2  teaspoons vegetable oil
1  onion, chopped
4  cups reduced-sodium chicken broth
1  tablespoon dried sage
½  teaspoon (or more) dried red chili flakes (optional), to taste
1  19-ounce can cannellini beans
1  head escarole, chopped
2 tablespoons extra-virgin olive oil


1. In a large bowl, combine ground chicken, egg, bread crumbs, cheese, dried thyme, garlic, salt and pepper. Form into tablespoon-sized balls.

2. In a large saucepan, heat 2 teaspoons vegetable oil over medium heat. Add onion and cook for 3 minutes. Add broth, sage and chili flakes, and bring to a boil. Drop in chicken balls and simmer for 10 minutes. Stir in beans and escarole; simmer 5 minutes more.

3. Ladle into serving bowls. Garnish with black pepper and olive oil.

322 calories32 g24 g11 g160 g3 g116 g7 g

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