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This hearty soup can be made ahead and frozen for up to three months, so you can enjoy it well into spring.

Martha Stewart Living, February 2016

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Credit: Bryan Gardner

Recipe Summary test

prep:
25 mins
total:
25 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl, combine turkey, garlic, egg, breadcrumbs, cheese, 1 teaspoon salt, and 1/4 teaspoon pepper. Roll mixture into 1-tablespoon balls.

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  • In a large pot, heat oil over medium. Add onion and cook, stirring occasionally, until softened, 3 to 4 minutes. Add broth and tomatoes with juices; bring to a simmer. Add meatballs and cook, without stirring, until they float to surface, about 5 minutes.

  • Add as much escarole to pot as will fit. Cook, gradually adding remaining escarole, until wilted and meatballs are cooked through, about 5 minutes more. Thin soup with water, if desired; season with salt and pepper. Serve, sprinkled with cheese.

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