Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Turkey-Meatball Soup with Escarole and Pappardelle Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 Whenever possible, make your own stock; it tastes far better than the canned version. Always serve this dish with a fork and soup spoon. Ingredients 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 ¼ 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 ½ Quarts, or low-sodium canned 1 tablespoon thyme 4 ounces pappardelle, cooked al dente 1 bunch escarole (about ¾ pound), trimmed, washed, and coarsely chopped Directions 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. Rate it Print