• Debbie

Wedding Soup (Escarole Soup) Low Carb

It's a soup kind of day here!! It's rainy, dark and dreary here today .. so Wedding Soup is on!! It's super easy, comforting and delicious! It's my mom's recipe which means there's no recipe. But I will tell you how I make best I can. Growing we called it "Escarole Soup". Most of you probably know it is Wedding Soup. Wedding soup or Italian wedding soup is an Italian soup consisting of green vegetables and meat - the perfect marriage. I make it with fresh escarole and mini low carb meatballs. I like it just like this, however you could add in a low carb pasta or rice alternative. This Wedding Soup is a delicious and hearty soup that is easy to make. Make for Sunday supper or for a quick weeknight meal. Enjoy with your your favorite bread and salad.

Wedding Soup (Escarole Soup) Low Carb
Wedding Soup (Escarole Soup) Low Carb
Wedding Soup (Escarole Soup) Low Carb
Wedding Soup (Escarole Soup) Low Carb

Wedding Soup (Escarole Soup) Low Carb
Wedding Soup (Escarole Soup) Low Carb
Wedding Soup (Escarole Soup) Low Carb

Wedding Soup (Escarole Soup) | Low Carb Ingredients:

Meatballs:

1 lb. meatloaf mix (or ground beef)

1 Tablespoon dried parsley

1 large egg

1/2 cup grated Parmesan cheese 1/4 cup Italian style bread crumbs*

1 teaspoon salt

Freshly ground black pepper

*If you're following a keto diet you can omit the breadcrumbs or replace finely ground pork rinds. The breadcrumbs add 16g net carbs to the entire meatball recipe, which is about 0.5g (or less) per meatball. Soup:

64 ounces chicken broth (College Inn broth is my favorite)

1 pound escarole, coarsely chopped

Freshly grated Parmesan for garnish

Salt and freshly ground black pepper

Directions:

1. In a large soup pot, heat chicken broth to a simmer/low boil.

2. In the meantime, in a separate med/large pot you want to pre- cook the escarole a bit. This cuts down on any bitterness. Place the chopped escarole in a med/large pot with about 1/4-1/2 cup of water. Cook until it just starts to wilt. It should still be bright green. Drain and set aside.

3. To make the meatballs: In a large bowl mix all meatball ingredients together, by hand, until just blended. Do not over mix as the meatballs will get tough in texture. Using 1 1/2 teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs.

4. To make the soup: drop meatballs in simmering/low boil broth. Simmer until meatballs start to float to the top (this is how you know the meatballs are cooked) - this takes only a few minutes. Add escarole and simmer about 10 minutes. Serve and garnish with freshly grated Parmesan cheese (optional). I like to make earlier in the day and keep it warm on low setting. This allows the flavors to marry and taste delicious!

Note: if when cooking you don't seem to have enough broth I just add 1 cup of water and a chicken bullion.

Enjoy!

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