This is a lighter version of this classic soup. It has turkey instead of pork meatballs. The meatballs are also cooked in the liquid instead of being fried. This soup is also loaded with greens.
This recipe was adapted from Martha Stewart Living. I increased the garlic and used a combination of escarole and organic Tuscan kale instead of escarole alone. Swiss chard, beet greens, or broccoli rabe would also work well. It was very flavorful and hearty. Add some warm, crusty bread and it’s a perfect meal for the cold weather. 🙂
- 1 pound ground turkey, preferably dark-meat (93 percent lean)
- 4 garlic cloves, minced
- 1 large egg, lightly beaten
- 1/2 cup plain dried breadcrumbs
- 1/4 cup grated Parmesan, plus more for serving
- coarse salt and ground pepper
- 1 tablespoon olive oil
- 1 medium onion, halved and thinly sliced
- 2 cups chicken stock
- 2 cans (14 1/2 ounces each) diced tomatoes in juice
- 2 heads escarole (2 pounds total), cored, trimmed, and coarsely chopped or 1 head escarole (about 11 oz) and 1 bunch (about 12 oz) Tuscan kale, ribs removed
- In a bowl, combine turkey, garlic, egg, breadcrumbs, Parmesan, 1 teaspoon salt, and 1/4 teaspoon pepper. Using 1 tablespoon for each, roll mixture into balls. (I used a cookie scoop.)
- In a large pot, heat oil over medium. Cook onion, stirring occasionally, until softened, 3 to 4 minutes.
- Add broth and tomatoes (with juice); bring to a simmer.
- Add meatballs; cook, without stirring, until meatballs float to surface, about 5 minutes.
- Add as many greens to pot as will fit. Cook, gradually adding remaining greens, until wilted and meatballs are cooked through, about 5 minutes more.
- Thin soup with water if desired; season with salt and pepper.
- Serve soup sprinkled with more Parmesan.
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