Escarole Soup with Turkey Meatballs

Ready in 1 hour

Delicious soup is low-carb healthy and makes a hearty, filling meal in one dish. From About.com-Home Cooking

Tip: Another recipe with the exact-same name "Escarole Soup with Turkey Meatballs" ranks higher.

4 avg, 1 review(s) 100% would make again

Ingredients

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1 tbsp extra-virgin olive oil
1/2 cup onion; finely chopped
2 cloves cloves; minced
1 tsp fresh rosemary leaves; chopped
1 1/2 lbs escarole; washed, dried, and chopped into 1-inch (2.5-cm) pieces
6 cups chicken stock
1 lbs ground turkey
1 large egg
2 tbsp green onion; minced
1 tbsp fresh parsley; finely chopped
1/3 cup Parmesan cheese; freshly grated
Sea salt and freshly ground black pepper
1 Lemon; slices (optional)

Original recipe makes 4

Servings  

Preparation

Preheat the oven to 350 degrees F (175 degrees C).

Heat the oil in a large pot over medium heat. Add the onion, garlic, and rosemary and cook for 5 minutes, or until the onion is soft but not brown. Add the escarole and stock. Bring to a boil. Reduce the heat, partially cover the pot, and simmer for about 10 minutes, or until the escarole is tender.

In a medium bowl, mix the turkey, egg, green onion, parsley, and Parmesan cheese. Form into 1-inch (2.5-cm) balls. Lightly oil a baking dish large enough to hold the meatballs in a single layer. Add the meatballs. Bake for 10 minutes.

Add the meatballs to the soup and simmer, partially covered, for 5 minutes. Season to taste with salt and pepper. Serve garnished with lemon slices (if using).

Credits

Added on Award Medal
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Note: You can use spinach, zucchini, or a combination of both in place of the escarole. [I posted this recipe.]
AntarcticCat 4 years ago
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