Escarole Soup with Turkey Meatballs Recipe



  • 1 pound ground turkey
  • 2 eggs, beaten to mix
  • 1 clove garlic, minced
  • 1 small onion, minced
  • 1/2 cup dry bread crumbs
  • 1/2 cup grated Parmesan
  • 1/2 cup chopped fresh parsley
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon fresh-ground black pepper
  • 3 tablespoons olive oil
  • 1/2 head escarole (about 1/2 pound), leaves washed well and chopped (about 1 quart)
  • 1 1/2 quarts canned low-sodium chicken broth or homemade stock
  • 2 cups water
  • 2 tablespoons red wine vinegar or white wine vinegar
  • 1/4 teaspoon red pepper flakes


  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. Shape the mixture into twenty meatballs.
  2. In a large frying pan, heat 11/2 tablespoons of the oil over moderate heat. Add half the meatballs to the pan and cook, turning, until browned on all sides, about 3 minutes. Remove the meatballs from the pan and drain on paper towels. Repeat with the remaining 11/2 tablespoons oil and the rest of the meatballs.
  3. Put all of the meatballs, the escarole, broth, water, vinegar, red-pepper flakes, and the remaining 1 teaspoon of salt in a large pot. Cover and bring to a simmer over moderate heat, stirring occasionally. The meatballs should be cooked through by the time the broth comes to a simmer.


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