Escarole Soup With Turkey Meatballs
By á-174942
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
Details
Servings 6
Preparation
Step 1
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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