Escarole Soup with Turkey Meatballs Recipe

I think escarole, chicory, kale, and Swiss chard make delicious soups. The meatballs turn this soup into a meal. Note: You can use spinach, zucchini, or a combination of both in place of the escarole. This recipe is from "The Low-Carb Gourment", and is shown by permission of the publisher

• Meal Type: Entree
• Ethnicity: Other
• Holiday Category: N/A
• Preparation Time: 45 minutes to 1 hour

Ingredients

• 1 Tbsp. extra-virgin olive oil
• 1/2 cup finely chopped onion
• 2 garlic cloves, minced
• 1 tsp. chopped fresh rosemary leaves or 1/2 tsp. (2.5 ml) dried rosemary, crumbled
• 1 1/2 lb. escarole, washed, dried, and chopped into 1-inch (2.5-cm) pieces
• 6 cups chicken stock
• 1 lb. ground turkey
• 1 large egg
• 2 Tbsp. minced green onion
• 1 Tbsp. finely chopped fresh parsley
• 1/3 cup freshly grated Parmesan cheese
• Sea salt and freshly ground black pepper
• Lemon slices (optional)

Directions

1. Preheat the oven to 350°F (175°C).
2. Heat the oil in a large pot over medium heat. Add the onion, garlic, and rosemary and cook for 5 minutes, or until the onion is soft but not brown. Add the escarole and stock. Bring to a boil. Reduce the heat, partially cover the pot, and simmer for about 10 minutes, or until the escarole is tender.
3. In a medium bowl, mix the turkey, egg, green onion, parsley, and cheese. Form into 1-inch (2.5-cm) balls. Lightly oil a baking dish large enough to hold the meatballs in a single layer. Add the meatballs. Bake for 10 minutes.
4. Add the meatballs to the soup and simmer, partially covered, for 5 minutes. Season to taste with salt and pepper. Serve garnished with lemon slices (if using).