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Name: Escarole Soup with Turkey Meatballs
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 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)

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INGREDIENTS

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)

INSTRUCTIONS

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).

NOTES

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Escarole Soup with Turkey Meatballs

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)

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

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).

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Nutrition

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Serving Size: 1 Serving (1073g)
Recipe Makes: 4

Calories: 577
Calories from Fat: 244 (42%)

Amt Per Serving		% DV

	Total Fat 27.2g	36 %
	Saturated Fat 8.1g	41 %
	Monounsaturated Fat 11.7g
	Polyunsanturated Fat 4.8g
Cholesterol 175.1mg		54 %
Sodium 1428.9mg		49 %
Potassium 1676.2mg		44 %
Total Carbohydrate 37.3g		11 %
	Dietary Fiber 7.6g	31 %
	Sugars, other 29.7g
Protein 47.1g		67 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 577

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REVIEWS

AntarcticCat

Note: You can use spinach, zucchini, or a combination of both in place of the escarole. [I posted this recipe.]

15y