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.)
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
How to Make It
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 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.
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.
We made this soup and we both eally enjoyed it. It took us a little longer to brown the meatballs than what the directions say, but overall the soup came out really great! The meatballs and the broth were both delicious! We will definitely make this again.
Fantastic and easy, will make again. Baked the meatballs like other reviewer. Added some barely to bulk it up too, and used kale because escarole was unavailable. Delicious, worthy of serving guests but easy enough for everyday.
This soup was very tasty, easy to make and I will definitely make it again. I made the meatballs smaller (about 40 of them rather than 20) and baked them at 400 degrees for 15 minutes until brown rather than frying them--saves time and no added fat. Just before serving I added several cups of fresh baby spinach and thin rice noodles. I would use less vinegar next time.
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