Turkey-Meatball Soup with Escarole and Pappardelle
Whenever possible, make your own stock; it tastes far better than the canned version. Always serve this dish with a fork and soup spoon.
- 1 pound ground turkey
- 1 egg white
- 1 cup coarsely chopped parsley leaves
- 1 medium-size onion, coarsely chopped
- 2 garlic cloves, minced
- 1 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly cracked black pepper, plus more to taste
- 1 teaspoon extra-virgin olive oil
- 3 shallots, minced
- 8 cups Chicken Stock to Make 1 1/2 Quarts, or low-sodium canned
- 1 tablespoon thyme
- 4 ounces pappardelle, cooked al dente
- 1 bunch escarole (about 3/4 pound), trimmed, washed, and coarsely chopped
In a bowl, combine the turkey, egg white, parsley, onion, half of the garlic, salt, and pepper and fluff with a fork. Shape into balls the size of walnuts (about 24 meatballs).
In a large nonstick skillet over medium heat, cook the meatballs until cooked through, crispy, and golden, about 5 minutes. Using a slotted spoon, transfer the meatballs to a paper towel-lined plate.
In a soup pot over medium-high heat, add the oil, remaining garlic, and shallots and cook until translucent and soft, about 5 minutes. Add the chicken stock and simmer. Add the thyme, meatballs, and pasta and return to a simmer. Stir in the escarole and salt and pepper to taste. Ladle into 4 deep soup bowls and serve.