This gluten-free soup is a family favorite.
It brings back fond memories.
This soup features tiny meatballs and fresh escarole.
It’s often mistaken for Italian wedding soup but lacks egg, parmesan, and pasta.
Ingredients are simple and easy to find.
Start by browning frozen meatballs in olive oil. Add red pepper flakes for spice.
Stir in white beans, broth, salt, and pepper. Cook for 15 minutes
Boil, then add escarole. Cook for 5 minutes
Top with Romano cheese, and enjoy!
Spice it up with red pepper or make it vegetarian. Replace escarole with spinach if needed.
Enjoy this comforting soup with your family.
Happy cooking! Get the complete recipe at:
Delicious and Easy Escarole and Meatball Soup Recipe {gluten-free}
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