- my iParenting
- quick clicks
- recipes today articles
- recipes today q&a
- community & groups
- research baby names
- prepare a birth plan
- content channels
- ip channel rss feeds
- read birth stories
- read parenting stories
- recommended books
- e-newsletters
- safety recalls
- ip diaries
- ip store
- mom of the month
- dad of the month
- editor's letter
- letters to the editor
From Our Sponsors
- e-newsletters
- Sign up to receive our free weekly e-newsletters
- award-winning products
The iParenting Media Awards program helps parents find the best products for their families.
|
|
|
|
|
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 |
|
||
|
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. |
||
|
||
|
|
||
|
|