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Escarole Soup with SunFed Ranch Meatballs

Escarole Soup with SunFed Ranch Meatballs
Rated 5 out of 5

  • Ground Beef

  • Skillet

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

So good.

  • 10 Minutes

  • 40 Minutes

  • 50 Minutes

  • 8-10


  • 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


  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.

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