Lemon Escarole Soup w/ Beef

Serves 4

Prep time: 40 minutes

Total: 50 minutes

1 pound ground beef

1/2 small onion, finely chopped

1/2 cup bread crumbs

1 large egg

1/4 teaspoon ground nutmeg

kosher salt

6 cups chicken broth

One 14.5 oz. can cannellini beans, rinsed

2 cloves garlic, thinly sliced

1 small head escarole, torn (about 8 cups)

1 tablespoon fresh lemon juice

CombineΒ the beef, onion, bread crumbs, egg, nutmeg, and 1/2 tablespoon salt. Shape into meatballs.

Boil in salted water until cooked through, 5 to 6 minutes.

Combine the broth, beans, garlic, and meatballs in a saucepan; bring to a boil. Stir in the escarole; reduce heat and simmer until tender, 8 to 10 minutes. Add the lemon juice and season with 1/2 teaspoon salt.



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