Looking for a cozy, satisfying dish that’s easy to prepare and fills your kitchen with inviting aromas? This one pot recipe for meatball and escarole soup is the ultimate solution.
Combining tender, homemade meatballs, vibrant greens, and hearty beans, this dish offers a comforting bowl of goodness that’s perfect for chilly days or casual family dinners.
With minimal cleanup and the convenience of a slow cooker, it’s a win-win for busy schedules and hearty appetites alike.
Why This Soup Recipe Is a Comfort Classic
This soup is more than just a meal—it’s an experience. With tender meatballs cooked to perfection in a rich broth and fresh escarole stirred in at the end, every bite is brimming with balanced flavors.
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The addition of beans makes this soup not only wholesome but also a filling one pot recipe that satisfies everyone around the table. It’s the type of dish that warms both the stomach and the soul.
Tips for Perfect Meatballs Every Time
The meatballs are the star of this recipe, and a few simple tips will ensure they shine:
- Use a panade: Combine ground pork with a mixture of bread and milk to keep the meatballs juicy and tender.
- Add fresh herbs: Incorporate parsley, oregano, and grated Parmesan cheese for a rich, savory flavor.
- Pre-cook for shape: Microwave the meatballs before adding them to the slow cooker. This ensures they hold their shape and don’t break apart while simmering.
- Don’t skip seasoning: Properly season the meat mixture with salt, pepper, and garlic to enhance every bite.
- Size matters: Roll the meatballs into evenly sized portions to ensure even cooking.
Why Escarole Is a Great Choice
Escarole, with its slightly bitter edge and tender texture, elevates this soup from good to extraordinary.
Stirring it in toward the end ensures it wilts beautifully without becoming overly soft. Its vibrant green color also adds a pop of freshness that makes the soup as visually appealing as it is delicious.
If escarole isn’t available, you can substitute it with other greens like kale, spinach, or Swiss chard. Each option adds its unique touch to the dish while maintaining the same wholesome balance of flavors.
Pairing Ideas for a Complete Meal
This soup is delightful on its own, but pairing it with a side dish can take the meal to new heights. Here are a few ideas:
- Crusty bread or garlic toasts: Perfect for soaking up every drop of the flavorful broth.
- Simple side salad: A fresh salad with a light vinaigrette complements the hearty nature of the soup.
- Grated Parmesan or olive oil drizzle: Serve with extra cheese or a splash of quality olive oil for added richness.
Whether you’re serving a crowd or savoring leftovers, these accompaniments make every bowl even more enjoyable.
Make It Your Own with Easy Modifications
This one pot recipe is versatile and can be easily adapted to fit your preferences or dietary needs. Here are a few ideas:
- For a leaner option: Swap the ground pork with lean ground turkey or chicken.
- Vegetarian twist: Skip the meatballs and use plant-based alternatives or hearty vegetables like mushrooms or zucchini.
- Spice it up: Add more red pepper flakes or diced jalapeños for a kick of heat.
No matter how you customize it, this recipe is designed to deliver bold, satisfying flavors in every version.
Easy Meatball & Escarole Soup One Pot Recipe
Equipment
- Slow cooker
- Microwave
Ingredients
Soup Base:
- 1 onion chopped fine
- 1 tablespoon extra-virgin olive oil plus extra for serving
- 1/4 teaspoon table salt
- 1/4 teaspoon red pepper flakes
- 4 garlic cloves minced, divided
- 6 cups chicken broth
- 1 15-ounce can cannellini beans, rinsed
Meatballs:
- 1 slice hearty white sandwich bread torn into 1-inch pieces
- 1/4 cup whole milk
- 1 ounce Parmesan cheese grated (1/2 cup)
- 3 tablespoons minced fresh parsley
- 1 1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried
- 1/2 teaspoon pepper
- 1 pound ground pork
Escarole:
- 1 head escarole 1 pound, trimmed and sliced into 1-inch pieces
Instructions
- Microwave the onion, olive oil, salt, red pepper flakes, and half of the garlic in a microwave-safe bowl. Stir occasionally until softened, about 5 minutes. Transfer the mixture to the slow cooker and stir in chicken broth and cannellini beans.
- Mash bread and milk together into a paste in a large bowl. Mix in Parmesan cheese, parsley, oregano, remaining garlic, and pepper until combined. Add the ground pork and knead the mixture until well combined. Shape into tablespoon-sized meatballs (approximately 24).
- Microwave the meatballs until firm and no longer pink, about 5 minutes. Transfer them, along with any accumulated juices, into the slow cooker. Cover and cook on low for 4 to 6 hours or on high for 3 to 5 hours.
- Stir the escarole into the soup one handful at a time (it will wilt down as it cooks). Cover and cook on high for 15 to 20 minutes, until tender. Adjust seasoning with salt and pepper to taste.
- Serve hot with extra olive oil drizzled on top, and pair with crusty bread or garlic toasts.
Notes
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.