How To Make Escarole Soup with Turkey Meatballs
This escarole soup is an updated version of Italian wedding soup that marries together the flavors of ground turkey, parsley, onion, and more.
In a medium bowl, mix together the turkey, eggs, garlic, onion, bread crumbs, Parmesan, parsley, salt and the black pepper until thoroughly combined.
Shape the mixture into twenty meatballs.
In a large frying pan, heat 1½ tablespoons of the oil over moderate heat.
Add half the meatballs to the pan and cook, turning, until browned on all sides.
Remove the meatballs from the pan and drain on paper towels.
Repeat with the remaining oil and the rest of the meatballs.
Put all of the meatballs, the escarole, broth, water, vinegar, red-pepper flakes and the remaining 1 teaspoon of salt in a large pot.
Cover and bring to a simmer over moderate heat, stirring occasionally.
- Calories: 485.77kcal
- Fat: 28.63g
- Saturated Fat: 8.24g
- Trans Fat: 0.12g
- Monounsaturated Fat: 13.71g
- Polyunsaturated Fat: 4.83g
- Carbohydrates: 17.57g
- Fiber: 1.43g
- Sugar: 2.37g
- Protein: 41.19g
- Cholesterol: 170.86mg
- Sodium: 1441.28mg
- Calcium: 315.24mg
- Potassium: 739.41mg
- Iron: 3.79mg
- Vitamin A: 127.89µg
- Vitamin C: 11.70mg
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