I think escarole, chicory, kale, and Swiss chard make delicious soups. The meatballs turn this soup into a meal.
Note: You can use spinach, zucchini or a combination of both in place of the escarole.
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