Escarole Soup With Meatballs (Low Carb & High Protein)

"An Italian favorite. This soup is delicious and a meal in itself."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
35mins
Ingredients:
16
Serves:
3
Advertisement

ingredients

Advertisement

directions

  • 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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Love this soup. Firstly, I replace the croutons with ground pork rinds to reduce the carbs even further and secondly, I put the meatballs in a 400 degree oven for about 30 minutes so I don't have to deal with the fry mess or the extra calories from adding oil to the skillet. Above all, this recipe is delicious. I love escarole.
     
Advertisement

Tweaks

  1. Love this soup. Firstly, I replace the croutons with ground pork rinds to reduce the carbs even further and secondly, I put the meatballs in a 400 degree oven for about 30 minutes so I don't have to deal with the fry mess or the extra calories from adding oil to the skillet. Above all, this recipe is delicious. I love escarole.
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes