Menu Enter a recipe name, ingredient, keyword...

Escarole Soup With Turkey Meatballs

By

Google Ads
Rate this recipe 0/5 (0 Votes)

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

You'll also love

Review this recipe

D'amico & Son's Turkey with Dried Cherries Pasta Salad Turkey In A Bag With Molly's Passover Vegetable Stuffing