Escarole Soup with Turkey Meatballs

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- or white-wine vinegar
• 1/4 teaspoon red-pepper flakes

Preparation

1. 1. 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.
2. 2.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.
3. 3. 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.
4. 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.