Escarole Soup With Meatballs (Low Carb & High Prote

Name: Escarole Soup With Meatballs (Low Carb & High Protein)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Meatballs; 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; 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

Servings: persons

Meatballs
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
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

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.

712

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Meatballs, 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, and more.

Yes, Escarole Soup With Meatballs (Low Carb & High Protein) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Escarole Soup With Meatballs (Low Carb & High Protein)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions