Meatball Escarole Soup

By á-165088

Ingredients

• 1/2 pound 93 percent lean ground beef
• 6 tablespoons grated Parmesan cheese
• 6 tablespoons plain bread crumbs
• 1/4 cup parsley, finely chopped
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 2 eggs, lightly beaten
• 2 tablespoons olive oil
• 2 large onions, finely chopped (about 2 cups)
• 2 carrots, peeled and cut into coins
• 2 garlic cloves, finely chopped
• 8 cups packed shredded escarole, rinsed and drained
• 3 cans (14 ounces each) low-sodium chicken broth

Details

Preparation time 20mins
Cooking time 20mins
Adapted from fitnessmagazine.com

Preparation

Step 1

1. Combine beef, 4 tablespoons of the Parmesan cheese, bread crumbs, parsley, salt, pepper, and eggs in a large bowl. Form into 24 meatballs, using about 1 level tablespoon for each.
2. Heat 1 tablespoon of the oil in a stockpot over medium-high heat. Add meatballs; cook on each side until nicely browned and transfer to a plate.
3. Add the remaining tablespoon of oil to the pot with the onions, carrots, and garlic. Cook 10 minutes, or until vegetables are soft. Stir in escarole; cook 3 minutes.
4. Add meatballs and broth. Bring to a boil; reduce heat and simmer for 5 minutes. Serve soup with remaining Parmesan cheese sprinkled on top.