Escarole White Bean Soup with Chicken Meatballs

Escarole White Bean Soup with Meatballs

A hot bowl of soup is always a great comfort food but when better to feel warm and cozy than when you are pregnant over the course winter! Try this delicious Escarole White Bean Soup with Chicken Meatballs which is chock full of nutrients like beta carotene and folate--two must haves during pregnancy! 

Ingredients:

1  pound of ground chicken breast

1  large egg

½  cup of bread crumbs

¼  cup of grated Parmesan cheese

2  teaspoons of dried thyme

2  cloves of garlic, minced

Salt and pepper, to taste

2  teaspoons of vegetable oil

1  onion, chopped

4  cups of reduced-sodium chicken broth

1  tablespoon of dried sage

½  teaspoon (or more) of dried red chili flakes (optional), to taste

1  19-ounce can of cannellini beans

1  head of escarole, chopped

2 tablespoons of extra-virgin olive oil

Directions:

1) In a large bowl, mix ground chicken, bread crumbs, egg, cheese, garlic, salt, pepper and dried thyme. Form into tablespoon-sized meatballs.

2) Heat 2 teaspoons of vegetable oil over medium heat in a large sauce pan. Add onion and cook for 3 minutes. Then add broth, chili flakes and sage and bring to a boil. Gently drop in meatballs and allow to simmer for 10 minutes. Stir in escarole and beans and simmer for 5 more minutes.

3) Ladle into serving bowls and garnish with olive oil and black pepper.

4) Enjoy!

Recipe transcribed: Fit Pregnancy