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Escarole soup

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Ingredients/Components

Parmesan cheese - 1 c
olive oil - 2 Tbsp
minced garlic - 1 Tbsp
to 3 cans College Inn chicken broth - 2 item
to 2 patties ground beef enough for 2 meatballs - 1 item
chicken breast boneless, skinless - 1 item
to 2 heads escarole depending upon how much you like - 1 item

How to make escarole soup:

Bring chicken broth to boil in large pot. Make meatball mixture. Your own meatballs. Make small bite size meatballs. Heat olive oil in skillet and brown meatballs. Drop meatballs in broth. Cook chicken breast in microwave for a few minutes. Cut into bite size and drop into soup. Add garlic. Rinse escarole well. Cut escarole into 4-inch pieces. When soup is boiling, add escarole. Simmer about 2 hours. About 15 minutes before you are ready to serve, add cheese. Serve with cheese on table, Italian bread and butter.

Recipe categories: Low protein, Low fat, Very low carbs.

Rating:

3.4

Average rating: 3.4, total votes: 9

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