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

  • 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


  1. 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).

  2. 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.

  3. 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.

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