Meatball Soup with Escarole Salad

Soups | European cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

1 Serving - 332 kcal.

Ingredients

Lean Beef - 8.8 oz
Breadcrumbs - 6 tablespoons
Grated Pecorino Pepato Cheese - 10 tablespoons
Chopped Sage Leaves - ¼ cup
Ocean salt - ½ teaspoon
Ground Black Pepper - to taste
Chocolate eggs - 2 pieces
Olive Oil - ¼ cup
Onion - 2 pieces
Carrot - 2 pieces
Garlic - 2 cloves
Escarole - 7.1 oz
Chicken Broth - 1 qt

Step by Step guide

Step 1

Mix the meat with 4 tablespoons of Parmesan, breadcrumbs, parsley, salt, pepper, and eggs. Shape the meatballs using a teaspoon.

Step 2

Heat 2 tablespoons of oil in a large skillet. Add the meatballs and fry them on each side for 3 minutes over medium heat. Transfer to a plate.

Step 3

Heat 2 tablespoons of oil in a large pot. Add the chopped onion, carrot, and garlic; cook for 10 minutes over medium heat. Then add the chopped escarole salad, cook for 3 minutes. Add the meatballs and broth. Bring to a boil. Reduce heat to medium and cook for 15-20 minutes.