Escarole Soup with Turkey Meatballs

3 reviews, 4.3 star(s). 100% would make again

Ready in 45 minutes

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

Ingredients

1 pound ground turkey
2 Eggs; beaten to mix
1 clove Garlic; minced
1 small onion; minced
1/2 cup dry bread crumbs
1/2 cup Parmesan; grated
1/2 cup parsley; chopped fresh
1 1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoon olive oil
1/2 head Escarole; (about 1/2 pound), leaves washed well and chopped (about 1 quart
1 1/2 quart chicken broth; low sodium
2 cup water
2 tablespoon red wine vinegar or white wine vinegar
1/4 teaspoon red pepper flakes

Original recipe makes 8 Servings

Servings  

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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Calories Per Serving: 234 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews

Add my review

This is a classic recipe that packs way more flavor than the simplicity of its ingredients lets on! I used two heads of escarole and added onions and 1/4 cup of barley right to the pot. It freezes well and is always a hit with the family. Thanks for sharing!
sHellsKitchen 2w ago

Excellent meatballs and very healthy soup!
sbjonas 3y ago

[I posted this recipe.]
sbjonas 5y ago

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