Pork Meatball & Escarole Soup


A gentle simmer ensures these delicate meatballs cook without breaking apart.

Pork Meatball & Escarole Soup
Photo: Andy Lyons
Hands On Time:
20 mins
Total Time:
45 mins
9 1/2 cups


  • 1 egg

  • cup soft bread crumbs

  • 2 tablespoon milk

  • ¼ teaspoon freshly grated nutmeg

  • teaspoon each Salt and black pepper

  • 1 pound ground pork

  • ¼ cup finely chopped Italian parsley

  • ¼ cup finely grated Parmesan cheese, plus more for serving

  • 2 tablespoon extra-virgin olive oil

  • 1 cup thinly sliced celery

  • ½ cup coarsely chopped yellow onion

  • 1 head escarole (12 oz.), leaves torn into large pieces

  • 4 cup reduced-sodium chicken broth

  • ½ cup cup whole Italian parsley leaves


  1. For meatballs: In a medium bowl whisk together egg, bread crumbs, milk, nutmeg, and 1/8 tsp. each salt and black pepper. Stir in pork, chopped parsley, and Parmesan.

  2. In a 5- to 6-qt. Dutch oven heat oil over medium-high heat. Add celery and onion; cook and stir 5 minutes or until tender. Add escarole, chicken broth, 2 cups water, and whole parsley leaves. Bring to boiling; reduce heat to simmer.

  3. Drop rounded tablespoons of pork mixture into broth. Gently stir meatballs in broth. Cover; simmer 10 minutes or until meatballs are cooked through (160°F). Top with additional Parmesan and black pepper.

    *Tip: Another night, shape and bake these meatballs on a pan lined with foil in a 375°F oven for 18 to 20 minutes or until internal temperature reaches 160°F. Serve over pasta with pesto or tomato sauce.

Nutrition Facts (per serving)

413 Calories
28g Fat
11g Carbs
29g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 413
% Daily Value *
Total Fat 28g 36%
Saturated Fat 8g 40%
Cholesterol 130mg 43%
Sodium 869mg 38%
Total Carbohydrate 11g 4%
Total Sugars 3g
Protein 29g
Vitamin C 23.9mg 120%
Calcium 190mg 15%
Iron 3.6mg 20%
Potassium 952mg 20%
Folate, total 171.4mcg
Vitamin B-12 1.2mcg
Vitamin B-6 0.7mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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