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1
1.
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For meatballs: Grate bread on a box grater or pulse into crumbs in a food processor.
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Place in large bowl with 1/3 cup cold water.
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Let sit until water is absorbed.
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Mix in ground turkey, 1/4 cup Pecorino, parsley, egg, garlic, and 1 teaspoon salt, and mix.
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Season with pepper.
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Gently form into 3/4- to 1- inch meatballs, using lightly floured hands.
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Place on a baking sheet, cover, and refrigerate 1 hour or up to 24.
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2.
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Heat olive oil in a large pot over medium heat.
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Add meatballs and brown turning occasionally.
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Transfer to a platter.
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3.
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For soup: Add 2 tablespoons oil to pot.
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Add onion, celery, carrot to pot, and cook, stirring occasionally, until soft and golden, about 10 minutes.
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Add garlic, thyme, and red pepper and cook 3 minutes.
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4.
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Stir in escarole and cook until just wilted, about 2 minutes.
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Add chicken broth and tomatoes; bring to a gentle simmer.
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Return meatballs to pot, cover and cook for 10 minutes.
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Stir occasionally.
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Season with salt and pepper, to taste.
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Ladle soup into warm bowls.
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Drizzle some olive oil and pecorino cheese over each serving.
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Calories: 510
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Total Fat: 35 grams
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Saturated Fat: 8 grams
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Total Carbohydrate: 20 grams
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Protein: 32 grams
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30
Sodium: 800 milligrams
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31
Cholesterol: 130 milligrams
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32
Fiber: 6 grams
