Escarole Soup with Meatballs, inspired by my dear Julie!

in Gluten Free,Low Carb,Lunch & Dinner,Paleo,Uncategorized,Veggies



  • 7 cups chicken broth
  • 4-5 shallots, chopped
  • 7-9 garlic cloves, chopped
  • 1/2-1 cup dry white wine
  • 1 bunch escarole, chopped
  • 1/4 cup chopped parsley
  • 1/8 tsp crushed red pepper flakes
  • salt and pepper to taste
  • sprinkle of fish sauce (optional)
  • a touch of parmesan for serving


  • 1 lb grass fed lean ground beef
  • 1/3 cup grated pecorino
  • 1/2 tsp sea salt
  • 1 tsp dried herbs, oregano, basil, etc.
  • 1 egg

Here’s How:

  1.  Make chicken stock either fresh, with cartons or cubes and simmer.
  2. Saute shallots for 3-5 minutes, then add garlic and slightly brown.
  3. Add to soup pot with white wine and simmer.
  4. Make meatballs in whatever size you prefer and sauce in hot skillet until browned on each side but only slightly cooked in the inside as the soup will further cook them.
  5. Place in soup pot and be sure to pour broth on saute pan to get extra “goodies” for flavor and richness.
  6. Add escarole and parsley and season with salt and peppers, both fresh ground black and red pepper flakes.
  7. Serve and enjoy.
  8. Top with grated parmesan if desired.