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Escarole Soup with Turkey Meatballs

Source: Quick from Scratch - Soups and Salads
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  20 Minutes
Total Time:  20 Minutes
  Serves 4
They're not like Mama used to make: These succulent meatballs are formed from lean ground turkey instead of beef, and they're served in a light broth with escarole, not perched on top of spaghetti. (If you really miss that pasta, boil about a quarter pound of your favorite kind and stir it into the soup before serving.)
RECIPE INGREDIENTS
1 pound ground turkey
2 eggs, beaten to mix
1 clove garlic, minced
1 small onion, minced
1/2 cup dry bread crumbs
1/2 cup grated Parmesan
1/2 cup chopped fresh parsley
1 1/2 teaspoons salt
1/4 teaspoon fresh-ground black pepper
3 tablespoons olive oil
1/2 head escarole (about 1/2 pound), leaves washed well and chopped (about 1 quart)
1 1/2 quarts canned low-sodium chicken broth or homemade stock
2 cups water
2 tablespoons red wine vinegar or white wine vinegar
1/4 teaspoon red pepper flakes
Escarole Soup with Turkey Meatballs Recipe at Cooking.com
DIRECTIONS
In a medium bowl, mix together the turkey, eggs, garlic, onion, bread crumbs, Parmesan, parsley, 1/2 teaspoon of the salt, and the black pepper until thoroughly combined. Shape the mixture into twenty meatballs.


In a large frying pan, heat 11/2 tablespoons of the oil over moderate heat. Add half the meatballs to the pan and cook, turning, until browned on all sides, about 3 minutes. Remove the meatballs from the pan and drain on paper towels. Repeat with the remaining 11/2 tablespoons 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. The meatballs should be cooked through by the time the broth comes to a simmer.


Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   Serves 4
Calories: 472
Fat. Total: 27g
Fiber: 3g
Carbohydrates, Total: 15g
Sodium: 1634mg
% Cal. from Fat: 51%
Cholesterol: 206mg
Protein: 40g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Erin, MN Reviewed: 12/05/2007
Any of you recipe readers must hate as I do, those who entirely switch a recipe and then either love it or hate it. I was forced by a dim pantry to do 2 subs. Also, it was just for me so I cut the whole recipe in half.
Ok, I didn't have the escarole-who really does have that hangin out in the fridge? So, I improvised with 1/2 can of canned spinach, (seriously, please read on) and with a 1/4 cup of sherry (yes, instead of vinegar) and some grand pinches of cayenne simmering in my crockpot, this turned out to be an awesome soup! In my opinion, tastes identical to italian wedding with a kick, which was a excellent surprise. Healthy dish, I recommend to anyone.
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