Escarole Soup with Turkey Meatballs -

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Escarole Soup with Turkey Meatballs

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By Karen Barnaby

Posted July 23rd, 2007

This article is reprinted with permission from The Low-Carb Gourmet: 250 Delicious and Satisfying Recipes, by Karen Barnaby, (2004, Rodale Books)

The Low-Carb Gourmet: 250 Delicious and Satisfying Recipes

Servings:	4
Author Notes:	I think escarole, chicory, kale, and Swiss chard make delicious soups. The meatballs turn this soup into a meal. Note: You can use spinach, zucchini, or a combination of both in place of the escarole.
Ingredients:	1 tablespoon extra-virgin olive oil 1/2 cup finely chopped onion 2 garlic cloves, minced 1 teaspoon chopped fresh rosemary leaves or 1/2 teaspoon dried rosemary, crumbled 1 1/2 pound escarole, washed, dried, and chopped into 1-inch pieces 6 cups chicken stock 1 lb ground turkey 1 large egg 2 tablespoons minced green onion 1 tablespoon finely chopped fresh parsley 1/3 cup freshly grated Parmesan cheese sea salt freshly ground black pepper lemon slices
Instructions:	Preheat the oven to 350°F (175°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 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). Per serving: Effective carbohydrates: 4.3 g; Carbohydrates: 10 g; Fiber: 5.7 g; Protein: 34 g; Fat: 18.4 g; Calories: 346