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
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
Combine 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.