Escarole Soup With Meatballs (Low Carb & High Protein)

Ingredients

Meatballs

• 1/2 lb ground sirloin or ground veal
• 1/3 cup parmesan cheese, coarsely grated
• 1/4 cup garlic-flavored croutons, crumbled
• 2 tablespoons Italian parsley, minced
• 1/4 teaspoon salt
• 1/8 teaspoon white pepper
• 1 large egg, lightly beaten
• 1/2 cup onion, minced
• 1 tablespoon extra-virgin olive oil

Soup

• 2 tablespoons extra-virgin olive oil
• 1/4 cup onion, minced
• 2 garlic cloves, minced
• 4 cups shredded escarole, rinsed & spun dry
• 4 cups chicken broth
• 1/4 cup parmesan cheese, grated (to garnish)
• cayenne pepper, to taste

Directions

1. 1

   In a mixing bowl combine all of the meatball ingredients.

2. 2

   Mix well with your hands, then shape into 24 walnut sized meatballs.

3. 3

   In a Dutch oven, heat 1 tablespoon olive oil over medium-high heat until hot, but not smoking.

4. 4

   Saute the meatballs 12 at a time until golden brown on all sides.

5. 5

   Remove to a plate and set aside.

6. 6

   Add the remaining olive oil and onion to the pot and saute until the onion is soft.

7. 7

   Add the garlic and continue to saute for another couple of minutes.

8. 8

   Stir in the escarole and cook over low heat, covered, stirring occasionally, until it wilts (3 minutes).

9. 9

   Add the broth and meatballs and bring to a boil; then simmer uncovered for 3 minutes.

10. 10

    Serve hot, sprinkled with the remaining cheese and the cayenne pepper for garnish.