Escarole Soup with Turkey Meatballs

Ingredients

• 1 small onion, minced
• 2 eggs, beaten to mix
• 1 pound ground turkey
• 1 ½ quarts canned low-sodium chicken broth or homemade stock
• ¼ teaspoon fresh-ground black pepper
• 2 tablespoons red- or white-wine vinegar
• ½ head escarole (about 1/2 pound), leaves washed well and chopped (about 1 quart)
• + 8 more ingredients
• • ½ cup chopped fresh parsley
  • ¼ teaspoon red-pepper flakes
  • ½ cup dry bread crumbs
  • 1 ½ teaspoons salt
  • 2 cups water
  • ½ cup grated Parmesan
  • 3 tablespoons olive oil
  • 1 clove garlic, minced

1. 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. 2.In a large frying pan, heat 1 1/2 tablespoons of the oil over moderate heat. Add...

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