Lunch: Escarole Soup with Turkey Meatballs

Here's a version of Italian wedding soup. The "wedding" refers to the marriage of flavors.

Ingredients

1 lb. ground turkey
2 eggs
1 clove garlic
1 small onion
1/2 c. dry bread crumbs
1/2 c. grated Parmesan
1/2 c. chopped fresh parsley
1 1/2 tsp. salt
1/4 tsp. fresh-ground black pepper
3 tbsp. olive oil
1/2 head escarole (about 1/2 pound)
1 1/2 qt. canned low-sodium chicken broth or homemade stock
2 c. water
2 tbsp. red or white wine vinegar
1/4 tsp. red-pepper flakes

Instructions

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.

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