HCG Phase 2 - Escarole Soup with Veal Meatballs
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
MEATBALLS1# ground veal - if your store does not have ground veal have the butcher grind some up for you4 Melba toast crushed1 egg white2 tsp fresh parsley chopped2 tsp fresh basil choppedsalt and pepperSOUP2 cloves garlic chopped1 small shallot chopped1/4 cup white wine1 cup water2 cups beef stock1 can 14oz Chopped Tomato1 bay leaf1 tsp dried basil1/2 tsp dried thyme1/2 tsp dried oregano1 Tbs Tomato pasteSalt and Pepper1 Head Escarole, washed and chopped1 TBS fresh basil chopped1 TBS fresh parsley chopped
Combine meatball ingredients and form into 25 gram balls. Sear meatballs in a hot non-stick skillet with a bit of olive oil using the Misto Gourmet Olive Oil Sprayer. Brown on all sides and place into the soup pot. Add shallots and garlic to the skillet and brown with another little blast from the atomizer and add a little water to keep them from burning. Add the white wine, water and beef broth to the skillet. Bring to a simmer and then pour the liquid over the meatballs in the soup pot. Add tomato, herbs, and tomato paste.
Bring to a boil, stirring often. Reduce heat to simmer and cook 20 minutes. Check the soup for desired seasoning and add salt and pepper to taste. Add Escarole and fresh herbs and return heat to med-high until Escarole has changed color and wilted.
Serve 4-5 meatballs per bowl and dived broth evenly.
Serving Size: makes 5 servings
Number of Servings: 5
Recipe submitted by SparkPeople user HELLOJODY.
Bring to a boil, stirring often. Reduce heat to simmer and cook 20 minutes. Check the soup for desired seasoning and add salt and pepper to taste. Add Escarole and fresh herbs and return heat to med-high until Escarole has changed color and wilted.
Serve 4-5 meatballs per bowl and dived broth evenly.
Serving Size: makes 5 servings
Number of Servings: 5
Recipe submitted by SparkPeople user HELLOJODY.
Nutritional Info Amount Per Serving
- Calories: 184.1
- Total Fat: 5.0 g
- Cholesterol: 61.6 mg
- Sodium: 545.4 mg
- Total Carbs: 14.0 g
- Dietary Fiber: 1.8 g
- Protein: 19.4 g
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