Escarole Soup With Meatballs (low Carb & High Protein)

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 3
• 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 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

Recipe

• 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.