Italian Egg Drop Soup With Meatballs |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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From . Ingredients:
1 lb ground turkey, preferably thighs |
1 cup seasoned italian seasoned breadcrumbs |
6 large eggs |
1/2 cup parmesan cheese, plus more for serving |
salt and pepper |
3 tablespoons extra virgin olive oil |
1 large onion, finely chopped |
6 cups chicken broth |
1 head escarole, coarsely chopped |
1 lemon, cut into wedges |
Directions:
1. In a large bowl, combine the turkey, bread crumbs, 3 eggs, 1/4 cup parmesan and 1/2 teaspoon each salt and pepper. Roll the mixture into 3/4-inch meatballs and set aside.
2. In a large pot, heat the olive oil over medium heat. Add the onion and cook, stirring occasionally, until softened and slightly browned, about 8 minutes. Pour in the broth, increase the heat to high and bring to a boil. Add the meatballs and return to a boil. Lower the heat and simmer until the meatballs are cooked through, about 10 minutes. Stir in the escarole.
3. In a small bowl, lightly beat the remaining 3 eggs with 2 tablespoons water and 1/4 teaspoon each salt and pepper. Slowly drizzle the egg mixture into the simmering broth, pushing the meatballs and escarole aside. Stir in the remaining 1/4 cup parmesan cheese and season with salt and pepper. Serve with more parmesan and the lemon wedges.
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