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
Servings: 6 Prep 15 mins Cook 30 mins Start to Finish 45 mins


  • 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

Make It

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.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 322, Fat, total (g): 11, carb. (g): 24, fiber (g): 7, pro. (g): 32, Folate (µg): 116, calcium (mg): 160, iron (mg): 4, Percent Daily Values are based on a 2,000 calorie diet.