Escarole Soup with Turkey Meatballs

Escarole Soup with Turkey Meatballs
Photo by © Melanie Acevedo

Ingredients

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

View full recipe at My Recipes

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