Escarole Soup with Turkey Meatballs Recipe

Prep Time: 25 minutes

Cook Time: 30 minutes

Ingredients:

• 1 Tbsp (15 ml) extra-virgin olive oil
• 1/2 cup (120 ml) finely chopped onion
• 2 garlic cloves, minced
• 1 tsp (5 ml)chopped fresh rosemary leaves or 1/2 tsp (2.5 ml) dried rosemary, crumbled
• 1-1/2 pounds (680 g)escarole, washed, dried, and chopped into 1-inch (2.5-cm) pieces
• 6 cups (1.4 L) chicken stock
• 1 pound (454 g) ground turkey
• 1 large egg
• 2 Tbsp (30 ml) minced green onion
• 1 Tbsp (15 ml) finely chopped fresh parsley
• 1/3 cup (80 ml) freshly grated Parmesan cheese
• Sea salt and freshly ground black pepper
• Lemon slices (optional)

Preparation:

Preheat the oven to 350 degrees F (175 degrees C).

Heat the oil in a large pot over medium heat. Add the onion, garlic, and rosemary and cook for 5 minutes, or until the onion is soft but not brown. Add the escarole and stock. Bring to a boil. Reduce the heat, partially cover the pot, and simmer for about 10 minutes, or until the escarole is tender.

In a medium bowl, mix the turkey, egg, green onion, parsley, and Parmesan cheese. Form into 1-inch (2.5-cm) balls. Lightly oil a baking dish large enough to hold the meatballs in a single layer. Add the meatballs. Bake for 10 minutes.

Add the meatballs to the soup and simmer, partially covered, for 5 minutes. Season to taste with salt and pepper. Serve garnished with lemon slices (if using).

Note: You can use spinach, zucchini, or a combination of both in place of the escarole.

Yield: 4 servings

Per serving. Effective carbohydrates: 4.3 g; Carbohydrates: 10 g; Fiber: 5.7 g; Protein: 34 g; Fat: 18.4 g; Calories: 346

Recipe from: The Low-Carb Gourmet: 250 Delicious and Satisfying Recipes by Karen Barnaby (Rodale, Inc.)
Copyright 2004 by Karen Barnaby. Reprinted with express written permission.