Escarole Soup with SunFed Ranch Meatballs » SunFed Ranch
Our favorite time of year for this soup is winter, followed closely by Fall, Spring, and Summer. So good.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at sunfedranch.com.
Ingredients
- 1 lb. SunFed Ranch 100% grass fed ground beef
- ½ cup seasoned breadcrumbs
- ½ cup grated parmesan
- ½ cup grated pecorino
- ½ cup olive oil or grapeseed oil
- 1 tbsp. dried Italian seasoning
- 3 cloves garlic, thinly sliced, plus 1, minced
- 2 medium yellow onions, thinly sliced, plus 1, minced
- 1 small bunch parsley, minced
- 1 egg, lightly beaten
- Kosher salt and freshly ground black pepper, to taste
- 2 large heads escarole, cored and cut into 2″ pieces
- 8 cups chicken stock
- Cooked white rice, for serving
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