Escarole and Meatball Soup

Name: Escarole and Meatball Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 425 grams can kidney beans, rinsed; 4 servings coarse salt and freshly ground pepper; 1 small dried chile pepper, crumbled; 59 milliliters dried currants; 170 grams head escarole (about , cut into 1/2-inch pieces; 1 garlic clove, minced; 227 grams ground beef; 227 grams ground pork; 946 milliliters homemade or low-sodium store-bought chicken stock; 1 Tbsp extra-virgin olive oil; 79 milliliters finely chopped onion; 2 Tbsps fresh oregano, finely chopped; 2 slices white bread, crusts removed; 59 milliliters whole milk

You can never have too many main course recipes, so give Escarole and Meatball Soup a try. This recipe serves 4. This recipe covers 30% of your daily requirements of vitamins and minerals. One portion of this dish contains about 33g of protein, 30g of fat, and a total of 537 calories. Head to the store and pick up milk, escarole, chile pepper, and a few other things to make it today. It is perfect for Autumn. From preparation to the plate, this recipe takes approximately 30 minutes.