1.In a bowl, combine turkey, garlic, egg, breadcrumbs, Parmesan, 1 teaspoon salt, and 1/4 teaspoon pepper. Using 1 tablespoon for each, roll mixture into balls.
2.In a large pot, heat oil over medium. Cook onion, stirring occasionally, until softened, 3 to 4 minutes. Add broth and tomatoes (with juice); bring to a simmer. Add meatballs; cook, without stirring, until meatballs float to surface, about 5 minutes.
3.Add as much escarole to pot as will fit. Cook, gradually adding remaining escarole, until wilted and meatballs are cooked through, about 5 minutes more. Thin soup with water if desired; season with salt and pepper. Serve soup sprinkled with more Parmesan.
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|Serving Size: 1 Serving (448g)|
|Recipe Makes: 4-6 Servings|
|Calories from Fat: 58 (26%)|
|Amt Per Serving||% DV|
|Total Fat 6.4g||9 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 58.4mg||18 %|
|Sodium 420.4mg||14 %|
|Potassium 952.6mg||25 %|
|Total Carbohydrate 33.2g||10 %|
|Dietary Fiber 10.5g||42 %|
|Sugars, other 22.7g|
|Protein 11.4g||16 %|
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Calories per serving: 226
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