White Bean Soup With Meatballs Recipes

WHITE BEAN SOUP WITH MEATBALLS

Steps:

• In a 6-qt. stockpot, heat oil over medium heat; saute onion until tender, 3-4 minutes. Add garlic and pepper; cook and stir 1 minute., Stir in meatballs, carrots and broth; bring to a boil. Reduce heat; simmer, covered, 5 minutes. Stir in beans and escarole; return to a boil. Reduce heat; simmer, covered, until escarole has wilted, about 10 minutes. If desired, top servings with basil. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

ITALIAN MEATBALL 'N' BEAN SOUP

Steps:

• In a large bowl, combine the egg, milk and bread crumbs. Crumble sausage and turkey over mixture and mix well. Shape into 1-in. balls. In a large skillet, brown meatballs in batches; drain. , Transfer meatballs to a 3-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low 5-6 hours or until a thermometer inserted in a meatball reaches 160°. If desired, top with additional sliced green onion.

MEATBALL, BEAN AND ESCAROLE SOUP

Steps:

• Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the garlic, carrots, red onion and rosemary and cook, stirring, until softened, about 5 minutes. Stir in the escarole, beans and their liquid, chicken broth, 2 cups water, 1/2 teaspoon salt and a few grinds of pepper.
• Increase the heat to high and bring to a boil. Reduce the heat to medium low and simmer until the vegetables are tender, about 10 minutes.
• Gently stir in the meatballs and cook until warmed through, about 5 minutes. Season with salt and pepper. Ladle into bowls and top with parmesan and a few grinds of pepper; drizzle with olive oil.