ITALIAN WEDDING SOUP

By Phil-2

Ingredients

• 1 pound ground dark-meat turkey (93 percent lean)
• 4 garlic cloves, minced
• 1 large egg, lightly beaten
• 1/2 cup Italian dried breadcrumbs
• 1/4 cup grated Parmesan, plus more for serving
• Coarse salt and ground pepper
• 1 tablespoon olive oil
• 1 medium onion, halved and thinly sliced
• 1 carton Costco reduced-sodium chicken broth
• 1 can (28 ounces) DOT Italian tomatoes in juice
• 2 heads escarole (2 pounds total), cored, trimmed, and coarsely chopped

Preparation

Step 1

1.In a bowl, combine turkey, garlic, egg, breadcrumbs, Parmesan, 1 teaspoon salt, and 1/4 teaspoon pepper. Using 1 tablespoon for each, roll mixture into balls.

2.In a large pot, heat oil over medium. Cook onion, stirring occasionally, until softened, 3 to 4 minutes. Add broth and tomatoes (with juice); bring to a simmer. Add meatballs; cook, without stirring, until meatballs float to surface, about 5 minutes.

3.Add as much escarole to pot as will fit. Cook, gradually adding remaining escarole, until wilted and meatballs are cooked through, about 5 minutes more. Thin soup with water if desired; season with salt and pepper. Serve soup sprinkled with more Parmesan.