2 pounds of ground turkey
1 head of escarole
1 large onion
1 small red pepper
½ cup of gluten free bread crumbs
Nooch it Parmesan cheese
Lots of seasoning: Oregano, garlic powder, onion powder, salt and pepper, parsley and
Just a pinch of crushed red pepper
Juice of 1 lemon
6 cloves garlic chopped
1 15 ounce can of white beans
1 32 ounce container of low sodium chicken stock or broth
Begin by making the meatballs. This is a labor of love. The meatballs need to be small so I use a tablespoon of the meatball mix and then I roll so that I can keep them uniform size.
The Mix: in a large mixing bowl add the two pounds of ground turkey. (you can certainly use a tri-blend mix of pork, beef and veil). Add ¼ cup of bread crumbs, a healthy palmful of all the spices above EXCEPT the red pepper flake, just a pinch will do, both eggs and a ½ palmful of Nooch it or real parm cheese. While rolling preheat the oven to 400 degrees. You can make the meatballs ahead of time and let them rest. They will take about 15 minutes. (Temp 165)
While they are cooking, chop up the escarole, onions and peppers.
In a dutch oven, put in a bit of EVOO and begin to saute the onions and peppers and fresh garlic. Once they release their water, salt and pepper the veggies and add in the escarole. Mix carefully and wilt. Juice the lemon and add a bit more salt and pepper then pour in the can of rinsed white beans, stir carefully because you don’t want to crush the beans. Then add the meatballs and the chicken stock. You may not need both containers, depending on how much you like broth.
Cook for 30 to 45 minutes on low. This soup is even better the next day!
Stacie A. Zamperini M.Ed.