Be the first to Delicious soup is low-carb healthy and makes a hearty, filling meal in one dish.
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.
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.
