Meatball Soup with Escarole Salad
Soups • European
Description
1 Serving - 332 kcal.
Ingredients
- Lean Beef 10 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 5 oz
- Chicken Broth 0 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.
Step 4
Serve the soup with grated cheese. Bon Appetit!!
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!