Escarole Soup With Meatballs (Low Carb & High Protein) Recipe #127917
An Italian favorite. This soup is delicious and a meal in itself.
by littleturtle
35 min | 15 min prep
SERVES 3 -4
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
- In a mixing bowl combine all of the meatball ingredients.
- Mix well with your hands, then shape into 24 walnut sized meatballs.
- In a Dutch oven, heat 1 tablespoon olive oil over medium-high heat until hot, but not smoking.
- Saute the meatballs 12 at a time until golden brown on all sides.
- Remove to a plate and set aside.
- Add the remaining olive oil and onion to the pot and saute until the onion is soft.
- Add the garlic and continue to saute for another couple of minutes.
- Stir in the escarole and cook over low heat, covered, stirring occasionally, until it wilts (3 minutes).
- Add the broth and meatballs and bring to a boil; then simmer uncovered for 3 minutes.
- Serve hot, sprinkled with the remaining cheese and the cayenne pepper for garnish.
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5 stars