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Escarole and Meatball Soup
Source: dLife--HPC

A classic Italian soup made with greens, meatballs, pasta and chicken stock.

Prep Time: 40 minutes
Cook Time: 30 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 115.6
Total Carbs 13.5 g
Dietary Fiber 2.2 g
Sugars 2.5 g
Total Fat 4.7 g
Saturated Fat 1.7 g
Unsaturated Fat 0.5 g
Potassium 186.6 mg
Protein 5.3 g
Sodium 1002.4 mg
Dietary Exchanges
1 Fat , 1 Vegetables , 1/2 Meat , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 tbsp  olive oil
1 each  medium onions
1 each  medium garlic cloves
6 cup  fat free reduced sodium chicken broth
1 each  fresh carrots
1 tbsp  oregano leaves
1 1/2 cup  chopped escarole
0 1/2 cup  Pasta, alphabet, semolina, dry
1 tsp  salt
0 1/4 tsp  black pepper
0 3/4 cup  reduced fat grated parmesan cheese
  1. Heat the oil in an 8 quart stockpot over medium heat. Add the onion and the garlic. Saute until translucent.
  2. Add the chicken stock, carrot, and oregano. Cook over medium heat for 5 minutes or until the broth is hot.
  3. Add the escarole, meatballs, chicken, pastina, salt, and pepper. Cook until the pastina is cooked and the meatballs and chicken are heated through, about 10 minutes.
  4. Serve in a soup bowl topped with 2 tablespoons Parmesan cheese.

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