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Italian meatball and escarole soup in a bowl, in a wide horizontal shot, small meatballs and leafy greens in a clear broth with parmesan, on a wooden table, warm natural light, shallow depth of field, landscape orientation

Italian Meatball and Escarole Soup

Lean turkey meatballs and escarole cooked in a light Italian broth.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 lb ground turkey
  • 1/4 cup breadcrumbs
  • 1 egg
  • 6 cups chicken broth
  • 4 cups chopped escarole
  • 2 cloves garlic minced
  • 1/4 cup grated parmesan

Method
 

  1. Mix the turkey, breadcrumbs, egg, and half the parmesan, then roll into small meatballs.
  2. Bring the broth and garlic to a simmer in a large pot.
  3. Gently drop in the meatballs and simmer for 12 minutes.
  4. Stir in the escarole and cook until wilted.
  5. Serve topped with the remaining parmesan.

Notes

Keep the meatballs small so they cook quickly and gently.