Italian Egg Drop Soup With Meatballs

1. 1

   In a large bowl, combine the turkey, bread crumbs, 3 eggs, 1/4 cup parmesan and 1/2 teaspoon each salt and pepper.

2. 2

   Roll the mixture into 3/4-inch meatballs and set aside.

3. 3

   In a large pot, heat the olive oil over medium heat.

4. 4

   Add the onion and cook, stirring occasionally, until softened and slightly browned, about 8 minutes.

5. 5

   Pour in the broth, increase the heat to high and bring to a boil.

6. 6

   Add the meatballs and return to a boil.

7. 7

   Lower the heat and simmer until the meatballs are cooked through, about 10 minutes.

8. 8

   Stir in the escarole.

9. 9

   In a small bowl, lightly beat the remaining 3 eggs with 2 tablespoons water and 1/4 teaspoon each salt and pepper.

10. 10

    Slowly drizzle the egg mixture into the simmering broth, pushing the meatballs and escarole aside.

11. 11

    Stir in the remaining 1/4 cup parmesan cheese and season with salt and pepper.

12. 12

    Serve with more parmesan and the lemon wedges.

* Per serving · 4 servings · Values may vary.