Escarole Soup With Meatballs (Low Carb & High Protein)

Recipe by littleturtle
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READY IN: 35mins
SERVES: 3-4
UNITS: US

INGREDIENTS

Nutrition
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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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