Escarole Soup with SunFed Ranch Meatballs

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

Instructions

1. Gently mix beef, breadcrumbs, parmesan, pecorino, ¼ cup oil, seasoning, minced garlic and onion, parsley, egg, salt, and pepper in a bowl.
2. Form into meatballs, about 1” each, then chill meatballs in the fridge.
3. Heat remaining oil in an 8-qt. saucepan over medium-high heat.
4. Add sliced garlic and onions; cook until lightly browned, 8-10 minutes.
5. Add escarole; cook until wilted, about 6 minutes.
6. Add stock and bring to a boil, then reduce heat to medium-low.
7. Add meatballs; cook until meatballs are cooked through, about 20 minutes.
8. Season meatballs with salt and pepper.
9. Serve over rice and top with additional parmesan and black pepper.