- 2 heads escarole (cleaned and loosely chopped)
- 40 oz. chicken soup (or stock)
- 16 oz. ground turkey
- 2 Tbl grated parmigiano or romano cheese
- 2 (2 -3 inch square) rinds of parmigiano cheese
- 1/4 tsp. chopped garlic
- 1/2 tsp. fresh parsley
- salt & pepper to taste
Combine ground turkey, garlic, parsley, grated cheese, salt and pepper. Roll into meatballs, approximately 3/4 – 1 inch in diameter.
Bring broth to a boil in a large pot. Add meatballs, escarole and parmigiano rinds. Cover the pot and lower the heat to medium. Cook for 30 – 60 minutes. (If cooking longer than 30 minutes, you will want to lower the flame even more). Taste and adjust for salt.
I like to add brown rice pasta (small, tubular or cut spaghetti) for my boys.
*If I wanted to make this a vegetarian escarole and beans, I would sauté garlic in extra virgin olive oil, add in the escarole and give a quick stir. Then I would add the broth and 20 – 30 ounces of cannellini beans. (If canned, rinse very well). Cook as above.