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Escarole Soup with Turkey Meatballs
Recipe is from The Low-Carb Gourmet: 250 Delicious and Satisfying Recipes (Rodale Press, 2004) by Karen Barnaby
I think escarole, chicory, kale and Swiss chard make delicious soups. The meatballs turn this soup into a meal. You can use spinach, zucchini or a combination of both in place of the escarole.
Ingredients
1 tablespoon extra-virgin olive oil
1/2 cup finely chopped onion
2 cloves garlic, minced
1 teaspoon chopped fresh rosemary leaves or 1/2 teaspoon dried, crumbled
1 1/2 pounds escarole, washed, dried and chopped into 1-inch pieces
6 cups chicken stock
1 pound ground turkey
1 large egg
2 tablespoons minced green onion
1 tablespoon finely chopped, fresh parsley
1/3 cup freshly grated parmesan cheese
Sea salt and freshly ground pepper
Lemon slices, optional
Directions
Preheat the oven to 350 degrees F. Heat the oil in a large pot over medium heat. Add the onion, garlic and rosemary; cook for five minutes, or until the onion is soft, but not brown. Add the escarole and stock. Bring to boil, reduce heat, partially cover the pot and simmer for about 10 minutes, or until escarole is tender.
In a medium bowl, mix the turkey, egg, green onion, parsley and cheese. Form into 1-inch balls. Lightly oil a baking dish large enough to hold the meatballs in a single layer. Add the meatballs. Bake for 10 minutes.
Add the meatballs to the soup and simmer, partially covered, for five minutes. Season to taste with salt and pepper. Serve garnished with lemon slices, if using. Makes four servings.
