Note: You can use spinach, zucchini or a combination of both in place of the escarole.
1 tablespoon (15 ml) extra-virgin olive oil
1/2 cup (120 ml) finely chopped onion
2 garlic cloves, minced
1 teaspoon (5 ml) chopped fresh rosemary leaves or 1/2 teaspoon (2.5 ml) dried rosemary, crumbled
1 1/2 lb.(680 g) escarole, washed, dried, and chopped into 1-inch (2.5-cm) pieces
6 cups (1.4 L) chicken stock
1 lb. (454 g) ground turkey
1 large egg
2 tablespoons (30 ml) minced green onion
1 tablespoon (15 ml) finely chopped fresh parsley
1/3 cup (80 ml) freshly grated Parmesan cheese
Sea salt and freshly ground black pepper
Lemon slices (optional)
1. Preheat the oven to 350 degrees F (175 degrees C).
2. Heat the oil in a large pot over medium heat. Add the onion, garlic, and rosemary and cook for 5 minutes, or until the onion is soft but not brown. Add the escarole and stock. Bring to a boil. Reduce the heat, partially cover the pot, and simmer for about 10 minutes, or until the escarole is tender.
3. In a medium bowl, mix the turkey, egg, green onion, parsley, and cheese. Form into 1-inch (2.5-cm) balls. Lightly oil a baking dish large enough to hold the meatballs in a single layer. Add the meatballs. Bake for 10 minutes.
4. Add the meatballs to the soup and simmer, partially covered, for 5 minutes. Season to taste with salt and pepper. Serve garnished with lemon slices (if using).
Makes 4 servings
Per serving: Effective carbohydrates: 4.3g; Carbohydrates: 10g; Fiber: 5.7g; Protein: 34g; Fat: 18.4g; Calories: 346
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