Escarole Soup With Meatballs (Low Carb & High Protein) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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An Italian favorite. This soup is delicious and a meal in itself. Ingredients:
1/2 lb ground sirloin or 1/2 lb 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 |
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. In a mixing bowl combine all of the meatball ingredients.
2. Mix well with your hands, then shape into 24 walnut sized meatballs.
3. In a Dutch oven, heat 1 tablespoon olive oil over medium-high heat until hot, but not smoking.
4. Saute the meatballs 12 at a time until golden brown on all sides.
5. Remove to a plate and set aside.
6. Add the remaining olive oil and onion to the pot and saute until the onion is soft.
7. Add the garlic and continue to saute for another couple of minutes.
8. Stir in the escarole and cook over low heat, covered, stirring occasionally, until it wilts (3 minutes).
9. Add the broth and meatballs and bring to a boil; then simmer uncovered for 3 minutes.
10. Serve hot, sprinkled with the remaining cheese and the cayenne pepper for garnish.
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