Italian Meatball Soup with Escarole

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We love soup and especially with meatballs.  You can add other vegetables such as zucchini, cauliflower, carrots and even pasta.  So yummy!  



  • 2 tablespoons olive oil
  • 1 cloves garlic, minced
  • 2 cups leftover sauce
  • 5 cups low sodium chicken stock
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1 bunch escarole, chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • leftover meatballs (about 4)


  1. Sauté the garlic in oil over medium heat in a large sauce pot for 30 seconds.

  2. Pour in sauce and chicken stock then season with basil, thyme, salt and pepper.  Stir to combine together. 

  3. Add in meatballs; cover and bring to a boil.  Reduce temperature to a medium-low and let cook for about 10 minutes.  

  4. Add escarole and stir into soup let simmer for 7-8 minutes before serving.  Taste for any additional seasonings.  Enjoy!


    Chef's Note!

    Depending on the size of your meatball you can add more.  If they are very large you can also cut them in half.  

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