Meatball & Escarole Soup

By PineyCook

Ingredients

• 3/4 pound ground turkey
• 6 tablespoons grated Parmesan cheese
• 1/2 cup plain bread crumbs
• 1/4 cup parsley, finely chopped
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 2 eggs, lightly beaten
• 2 tablespoons olive oil
• 1 large onion, finely chopped (about 1 cup)
• 2 carrots, peeled and cut into coins
• 2 celery stalks, strings removed and cut into large pieces
• 2 garlic cloves, finely chopped
• 8 cups packed shredded escarole, rinsed and drained
• 5-6 cups good quality chicken stock

Preparation

Step 1

1. Combine turkey, 4 tablespoons of the Parmesan cheese, bread crumbs, parsley, salt, pepper, and eggs in a large bowl. Form into small meatballs, using about 1 level tablespoon for each.

2. Heat 1 tablespoon of the oil in a stockpot over medium-high heat. Add meatballs; cook on each side until nicely browned. They should not be cooked through. Reserve.

3. Add the remaining tablespoon of oil to the pot. Add the onions and saute for 8-10 minutes until lightly browned. Add the garlic and celery & carrots and cook 10 minutes, or until vegetables are soft. Stir in escarole; cook 3 minutes.

4. Add meatballs and broth. Bring to a low boil; reduce heat and simmer for 25 minutes. Serve soup with remaining Parmesan cheese sprinkled on top.