Escarole Soup With Meatballs (Low Carb & High Protein)
- Ready In:
- 35mins
- Ingredients:
- 16
- Serves:
-
3
ingredients
-
Meatballs
- 226.79 g ground sirloin or 226.79 g ground veal
- 78.78 ml parmesan cheese, coarsely grated
- 59.14 ml garlic-flavored croutons, crumbled
- 29.58 ml Italian parsley, minced
- 1.23 ml salt
- 0.61 ml white pepper
- 1 large egg, lightly beaten
- 118.29 ml onion, minced
- 14.79 ml extra virgin olive oil
-
Soup
- 29.58 ml extra virgin olive oil
- 59.14 ml onion, minced
- 2 garlic cloves, minced
- 946.36 ml shredded escarole, rinsed & spun dry
- 946.36 ml chicken broth
- 59.14 ml parmesan cheese, grated (to garnish)
- cayenne pepper, to taste
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.
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Reviews
-
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.
Tweaks
-
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
littleturtle
United States