Julie’s Escarole Meatball Soup

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

This soup created by my dear “Italian” friend Julie is not only tasty and nutritious but the escarole offers such a wonderful texture that satisfies to the bone.

Ingredients:

Soup:

  • 2 T ghee or avocado oil
  • 3 garlic cloves
  • 5 shallots
  • 7 cups chicken broth
  • 2 heads escarole
  • 1 tsp dried basil (if fresh, use 1/4 cup)
  • 1 tsp oregano or Italian seasoning
  • 1 tsp parsley (if fresh, use 1/2 cup)
  • salt and pepper to taste

Meatballs:

  • 1 lb ground turkey or grass fed beef
  • 1/4 chopped onion
  • 2-3 large garlic cloves
  • 2/3 cup finely grated parmesan (optional for Paleo)
  • 1 egg
  • Sea salt and freshly ground pepper
  1. Wash and chop escarole and set aside.
  2. Saute 2-3 chopped garlic cloves and 5-6 chopped shallots in a heavy soup pot with  ghee or avocado oil.
  3. Add escarole to saute and cook until wilted, approximately 5 minutes.
  4. Add stock, bring to simmer with dried herbs, salt and pepper.
  5. Mix ground meat and remaining ingredients and form into small balls, about 1 1/2 ” and chill for 10-15 minutes.
  6.  Add meatballs and parsley to soup and cook until done, about 15 minutes.

Serve hot with a simple salad, and perhaps some cooked grain, or rice crackers.