Escarole Soup With Turkey Meatballs Recipe

Name: Escarole Soup With Turkey Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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
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
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.

499

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 pound ground turkey, 2 eggs, beaten to mix, 1 clove garlic, minced, 1 small onion, minced, and more.

Yes, Escarole Soup With Turkey Meatballs falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Escarole Soup With Turkey Meatballs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions