Escarole Soup with Turkey Meatballs |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
They're not like Mama used to make: These succulent meatballs are formed from lean ground turkey instead of beef, and they're served in a light broth with escarole, not perched on top of spaghetti. (If you really miss that pasta, boil about a quarter pound of your favorite kind and stir it into the soup before serving.) Ingredients:
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- or white-wine vinegar |
1/4 teaspoon red-pepper flakes |
Directions:
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 1 1/2 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 1 1/2 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.
4. Wine Recommendation: Turkey is deceptively strong in flavor and can stand up to even the most powerful red wines. Here, try a raw-boned, rich petite sirah from California for a rollicking duet.
|
|