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.
- 1 pound ground chicken breast
- 1 large egg
- 1/2 cup bread crumbs
- 1/4 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
- 1/2 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.