Escarole Soup With Turkey Meatballs

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.

2. 2

   Shape the mixture into twenty meatballs.

3. 3

   In a large frying pan, heat 11/2 tablespoons of the oil over moderate heat.

4. 4

   Add half the meatballs to the pan and cook, turning, until browned on all sides, about 3 minutes.

5. 5

   Remove the meatballs from the pan and drain on paper towels.

6. 6

   Repeat with the remaining 11/2 tablespoons oil and the rest of the meatballs.

7. 7

   Put all of the meatballs, the escarole, broth, water, vinegar, red-pepper flakes, and the remaining 1 teaspoon of salt in a large pot.

8. 8

   Cover and bring to a simmer over moderate heat, stirring occasionally.

9. 9

   The meatballs should be cooked through by the time the broth comes to a simmer.

* Per serving · 4 servings · Values may vary.