Easy Escarole Soup With Turkey Meatballs

READY IN: 30mins

INGREDIENTS

  • 1lbground turkey
  • 2eggs, beaten to mix
  • 1garlic clove, minced
  • 1smallonion, minced
  • 12 cupdry breadcrumbs
  • 12 cup grated parmesan cheese
  • 12 cup chopped fresh parsley
  • 1 12 teaspoonssalt
  • 14 teaspoonfresh ground black pepper
  • 3tablespoonsolive oil
  • 12 headescarole, leaves washed well and chopped(about 1/2 pound)
  • 1 12 quarts canned low sodium chicken broth or 1 1/2quarts homemade stock
  • 2cupswater
  • 2tablespoonsred wine vinegar or 2 tablespoonswhite wine vinegar
  • 14 teaspoonred pepper flakes
  • NUTRITION INFO

    Serving Size: 1 (752) g

    Servings Per Recipe:4

    Calories: 481.9

    Calories from Fat 250 g 52 %

    Total Fat 27.9 g 42 %

    Saturated Fat 7.5 g 37 %

    Cholesterol 182.3 mg 60 %

    Sodium 1394.9 mg 58 %

    Total Carbohydrate19.4 g 6 %

    Dietary Fiber 3.2 g 12 %

    Sugars 2.5 g 10 %

    Protein 40.6 g 81 %

    DIRECTIONS

  • 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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