Recipes and Cooking Pork Meatball & Escarole Soup 4.0 (11) 1 Review A gentle simmer ensures these delicate meatballs cook without breaking apart. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on December 7, 2016 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Hands On Time: 20 mins Total Time: 45 mins Servings: 4 Yield: 9 1/2 cups Jump to Nutrition Facts Ingredients 1 egg ⅓ cup soft bread crumbs 2 tablespoon milk ¼ teaspoon freshly grated nutmeg ⅛ 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 Directions 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. 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. 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. Rate it Print Nutrition Facts (per serving) 413 Calories 28g Fat 11g Carbs 29g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.