Escarole Soup with Turkey Meatballs
They're not like Mama used to make: These succulent meatballs are formed from lean ground turkey instead of beef, and they're served in a light broth with escarole, not perched on top of spaghetti. (If you really miss that pasta, boil about a quarter pound of your favorite kind and stir it into the soup before serving.)
Active Time: 20 Minutes
Total Time: 20 Minutes
Yield: 4 Servings Ready in 45 minutes
favorite of 4 people 7 people want to try
|1 poundground turkey|
|2 Eggs; beaten to mix|
|1 cloveGarlic; minced|
|1 smallonion; minced|
|1/2 cupdry bread crumbs|
|1/2 cupParmesan; grated|
|1/2 cupparsley; chopped fresh|
|1 1/2 teaspoonsalt|
|1/4 teaspoonblack pepper|
|3 tablespoonolive oil|
|1/2 headEscarole; (about 1/2 pound), leaves washed well and chopped (about 1 quart|
|1 1/2 quartchicken broth; low sodium|
|2 tablespoonred wine vinegar or white wine vinegar|
|1/4 teaspoonred pepper flakes|
Escarole Soup with Turkey Meatballs Preparation
In a medium bowl, mix together the turkey, eggs, garlic, onion, bread crumbs, Parmesan, parsley, 1/2 teaspoon of the salt, and the black pepper until thoroughly combined. Shape the mixture into twenty meatballs.
In a large frying pan, heat 11/2 tablespoons of the oil over moderate heat. Add half the meatballs to the pan and cook, turning, until browned on all sides, about 3 minutes. Remove the meatballs from the pan and drain on paper towels. Repeat with the remaining 11/2 tablespoons oil and the rest of the meatballs.
Put all of the meatballs, the escarole, broth, water, vinegar, red-pepper flakes, and the remaining 1 teaspoon of salt in a large pot. Cover and bring to a simmer over moderate heat, stirring occasionally. The meatballs should be cooked through by the time the broth comes to a simmer.
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Escarole Soup with Turkey Meatballs Reviews
Excellent meatballs and very healthy soup!
1 years, 2 months, 1 days, 14 hours, 46 minutes ago
[I posted this recipe.]
2 years, 7 months, 1 weeks, 17 hours, 39 minutes ago
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