Meatball + Escarole Soup

ADDITIONAL CONTRIBUTORS Dane Feldman

By Dane Feldman

Photo by Dane Feldman.

Remember when we made all of those turkey meatballs on Friday? If you wound up with a ton of leftovers like I did, you’ll likely want to whip up a batch of escarole and white bean soup to accompany the meatballs. Think of it as something you planned all along unlike last Wednesday’s Garbage Vegetable Soup.

What you’ll need:
12 turkey meatballs
8 oz baby bella mushrooms, sliced
1 large bunch escarole, roughly chopped
2 cups small white beans, cooked
3 cups small white bean juice
3 tbsp tomato paste
1 kung pao pepper, chopped
2 tsp garlic, crushed
1/2 large white onion, chopped
1 tsp Florida seasoned pepper
1/2 tsp basil, dried
1/4 tsp Adobo seasoning
Olive oil

Directions:
In a large pot, saute one teaspoon of garlic and half of the chopped onion in olive oil. Stir in the pepper and cook until the onions are translucent.

Add in the second teaspoon of garlic to the pot and pour in another bit of olive oil. Mix in the rest of the onion.

When the onion is translucent, stir in the escarole and let it cook down. Then, mix in the mushrooms and stir well. Let it cook for a few minutes before pouring in the beans, bean juice, and tomato paste. Add the spices and stir.

Cover and bring to a boil. Then, let simmer for at least an hour.

Finally, add the meatballs and let them heat up before serving in bowls.

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