Julie's Escarole Meatball Soup

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.