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, 43 to 4 minutes. add broth and simmer. Add meatballs; cook, without stirring, until meatballs float to surface, about 5 min.
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (343g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 55 (23%)|
|Amt Per Serving||% DV|
|Total Fat 6.2g||8 %|
|Saturated Fat 2.1g||10 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 88.1mg||27 %|
|Sodium 309.1mg||11 %|
|Potassium 936.8mg||25 %|
|Total Carbohydrate 22.3g||7 %|
|Dietary Fiber 6.8g||27 %|
|Sugars, other 15.5g|
|Protein 24.3g||35 %|
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.
Calories per serving: 240
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!