SUBSCRIBE

Hey partner – sign up below and let’s get you a coupon for $2 OFF any SunFed Ranch product and some favorite recipes from the ranch!

<strong>Escarole Soup with SunFed Ranch Meatballs</strong>

Escarole Soup with SunFed Ranch Meatballs

  • Skillet
    COOKING

Our favorite time of year for this soup is winter, followed closely by Fall, Spring, and Summer.

So good.

  • 10 Minutes
    PREP TIME

  • 40 Minutes
    COOK TIME

  • 50 Minutes
    TOTAL TIME

  • 8-10
    SERVINGS

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.


Share This Recipe!

Print This Recipe!

Related Recipes



All Beef.  No Bull.