WHY IT’S LIGHT This leaner take on a classic soup includes meatballs made with ground turkey instead of beef for less fat and fewer calories. To ensure the meatballs are juicy and flavorful, use dark-meat turkey with at least seven percent fat.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
In a large bowl, combine turkey, garlic, egg, breadcrumbs, Parmesan, 1 teaspoon salt, and 1/4 teaspoon pepper. Roll tablespoonfuls of mixture into balls.
Step 2
In a large pot, heat oil over medium. Cook onion, stirring occasionally, until softened, 3 to 4 minutes. Add broth and tomatoes (with juice); bring to a simmer. Add meatballs; cook, without stirring, until meatballs float to surface, about 5 minutes.
Step 3
Add as much escarole to pot as will fit. Cook, gradually adding remaining escarole, until wilted and meatballs are cooked through, about 5 minutes more. Thin soup with water if desired; season with salt and pepper. Serve soup sprinkled with more Parmesan.
About escarole
Step 4
A type of chicory, escarole may look like a head of lettuce (to which it’s closely related), but it’s much more flavorful, and has thicker leaves and a pale yellow heart. Rich in vitamin A and folate, it’s also a good source of fiber. To store escarole, refrigerate in an unsealed plastic bag lined with paper towels for up to 4 days.
nutrition information
Step 5
(Per Serving)
Step 6
Calories: 250
Step 7
Fat: 9.8g (3g Saturated Fat)
Step 8
Protein: 23.6g
Step 9
Carbohydrates: 19.3g
Step 10
Fiber: 4.8g
