Escarole Soup with Meatballs
6 cups rich chicken broth
3 eggs
½ cup grated Parmesan and Romano cheese
½ lb. ground turkey
1 Tbsp. dry breadcrumbs
2 tsp. minced parsley
1 tsp. minced garlic
1 large head escarole
Salt and pepper, to taste
Beat eggs and cheese, set aside. Mix together ground turkey, breadcrumbs, parsley, garlic and 1 tablespoon of the egg mixture. Roll into marble-size balls and place them on a plate. Wash the escarole and slice the leaves crosswise into 1-inch pieces; slice the stems very fine. Add the escarole to the simmering broth and cook it for 5 minutes. Add the meatballs and cook for an additional 5 minutes. Stir in the remaining egg/cheese mixture. Bring to a boil and correct the seasoning.
3 eggs
½ cup grated Parmesan and Romano cheese
½ lb. ground turkey
1 Tbsp. dry breadcrumbs
2 tsp. minced parsley
1 tsp. minced garlic
1 large head escarole
Salt and pepper, to taste
Beat eggs and cheese, set aside. Mix together ground turkey, breadcrumbs, parsley, garlic and 1 tablespoon of the egg mixture. Roll into marble-size balls and place them on a plate. Wash the escarole and slice the leaves crosswise into 1-inch pieces; slice the stems very fine. Add the escarole to the simmering broth and cook it for 5 minutes. Add the meatballs and cook for an additional 5 minutes. Stir in the remaining egg/cheese mixture. Bring to a boil and correct the seasoning.