Escarole Soup with Turkey Meatballs Recipe

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.