Escarole Soup with Turkey Meatballs

  • Active Time 20m
  • Total Time 20m

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 1/4 pound of your favorite kind and stir it into the soup before serving.)

ingredients

  • 1 pound ground turkey
  • 2 eggs, beaten to mix
  • 1 clove garlic, minced
  • 1 small onion, minced
  • 1/2 cup dry breadcrumbs
  • 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

directions

In a medium bowl, mix together the turkey, eggs, garlic, onion, breadcrumbs, Parmesan, parsley, 1/2 teaspoon of the salt and the black pepper until thoroughly combined. Shape the mixture into 20 meatballs.

In a large frying pan, heat 1 1/2 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 1 1/2 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.

Tip: WINE RECOMMENDATION: Turkey is deceptively strong in flavor and can stand up to even the most powerful red wines. Here, try a raw-boned, rich petite sirah from California for a rollicking duet.

Recipe reprinted by permission of Food and Wine. All rights reserved.

RecID 2871

nutrition information per serving

472 calories; 27g total fat; 206mg cholesterol; 1634mg sodium; 15g carbohydrates; 3g fiber; 40g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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