Escarole Soup with Meatballs Low Carb High Protein
Warm, nourishing, and packed with flavor, this Escarole Soup with Meatballs is the perfect low-carb, high-protein meal to satisfy your cravings while keeping things light and wholesome. Tender, juicy chicken or turkey meatballs are made with almond flour and Parmesan for a keto-friendly twist, then simmered in a rich, garlicky chicken broth alongside nutrient-packed escarole. Ready in just under an hour, this comforting soup is seasoned with Italian herbs and a kick of optional red pepper flakes for added depth. Whether you're meal-prepping for the week or needing an easy, nutrient-dense dinner, this bowl of goodness delivers on flavor, protein, and clean eating goals. Garnish with fresh parsley, serve steaming hot, and enjoy every spoonful of this hearty yet healthy recipe!
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Recipe Information
Ingredients
- 1 lb Ground chicken or turkey
- 0.5 cup Parmesan cheese, grated
- 0.25 cup Almond flour
- 1 large Egg
- 2 cloves Garlic, minced
- 1 tsp Italian seasoning
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tbsp Olive oil
- 6 cups Chicken broth, low-sodium
- 1 head Escarole, washed and roughly chopped
- 0.5 tsp Red pepper flakes (optional)
- 0.25 cup Fresh parsley, chopped (optional for garnish)
Instructions
In a large mixing bowl, combine the ground chicken or turkey, grated Parmesan cheese, almond flour, egg, minced garlic, Italian seasoning, salt, and black pepper. Mix until well combined.
Form the mixture into small meatballs, about 1 inch in diameter. You should get approximately 20-25 meatballs.
Heat olive oil in a large soup pot over medium heat. Once hot, add the meatballs in batches, searing them until browned on all sides (about 4-5 minutes per batch). Remove the meatballs and set them aside. They do not need to be fully cooked yet.
In the same pot, pour in the chicken broth and bring it to a gentle simmer. Use a wooden spoon to scrape any browned bits from the bottom of the pot for extra flavor.
Add the escarole to the pot and stir gently. Allow it to wilt down for about 3-4 minutes.
Carefully return the meatballs to the pot, along with any juices that may have accumulated. Simmer the soup for 15-20 minutes, or until the meatballs are fully cooked and the escarole is tender.
Taste the broth and adjust seasoning with additional salt, pepper, or red pepper flakes if desired.
Ladle the soup into bowls and garnish with chopped fresh parsley if using. Serve hot and enjoy this healthy, comforting meal.
Nutrition Facts
Calories |
1450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.9 g | 117% | |
| Saturated Fat | 24.5 g | 123% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 645 mg | 215% | |
| Sodium | 4431 mg | 193% | |
| Total Carbohydrate | 29.5 g | 11% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 3.7 g | ||
| Protein | 131.4 g | 263% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 981 mg | 75% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 2643 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
