Escarole Soup With Turkey Meatballs

Escarole Soup With Turkey Meatballs
Escarole Soup With Turkey Meatballs

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 2

    tablespoons olive oil divided

  • 6

    green onions finely chopped, divided

  • 3

    garlic cloves thinly sliced

  • 1

    pound escarole - (abt 1 head) thick stems

  • removed, rinsed and cut into 1/2" strips

  • 2

    cans reduced-sodium chicken broth - (14 1/2 oz ea)

  • 3

    cans water

  • 1/2

    teaspoon dried rosemary divided

  • 1 1/2

    pounds ground turkey

  • 1/2

    cup Atkins Bread Crumbs

  • 1

    egg

  • 3/4

    teaspoon salt

  • 1/2

    teaspoon freshly-ground black pepper

  • 1/2

    cup grated Parmesan cheese

Directions

Heat 1 tablespoon of the oil in a large soup pot over medium heat. Add two-thirds of the green onions and cook 3 minutes, until softened. Add garlic and cook 1 minute more. Stir in escarole and mix to coat in oil. Add broth, water and 1/4 teaspoon of the rosemary; bring to a boil. Reduce heat and simmer, partially covered, 10 minutes. For meatballs: Mix remaining green onions, turkey, bread crumbs, egg, salt, pepper and remaining 1/4 teaspoon rosemary. Form into 1 1/2-inch balls. Heat remaining tablespoon of oil in a large skillet. Brown the meatballs on all sides, about 3 minutes. Add to soup. Cook meatballs 5 minutes more, until cooked through. Ladle soup into bowls; sprinkle with Parmesan cheese. This recipe yields 6 servings. Carbohydrates: 7 grams Net Carbs: 3.5 grams Fiber: 3.5 grams Protein: 31.5 grams Fat: 20 grams Calories: 331

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