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[Obesity Discussion]

ESCAROLE SOUP WITH TURKEY MEATBALLS

Servings: 6
Prep time: 0:15:00
Bake/Cook time: 0:40:00

Calories: 331
Fat: 20 grams
Protein: 31 grams
Carbohydrates: 7 grams
Fiber: 3 grams
Net Carbs: 3 grams
2 tablespoons olive oil, divided
6 green onions, finely chopped, divided
3 cloves garlic, thinly sliced
1 head escarole (1 pound), thick stems removed, rinsed and
cut into 1/2" strips
2 cans (14 1/2 ounces each) reduced-sodium chicken broth,
plus 3 cans water
1/2 teaspoon dried rosemary, divided
1 1/2 pounds ground turkey
1/2 cup PageLink(Atkins Bread Crumbs)
1 egg
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 cup grated Parmesan cheese
1. Heat 1 tablespoon of the oil in a large soup pot over
medium heat. Add two-thirds of the green onions and
cook 3 minutes, until softened. Add garlic and cook 1
minute more. Stir in escarole and mix to coat in oil.
2. Add broth, water and 1/4 teaspoon of the rosemary;
bring to a boil. Reduce heat and simmer, partially
covered, 10 minutes.
3. For meatballs: Mix remaining green onions, turkey,
bread crumbs, egg, salt, pepper and remaining 1/4
teaspoon rosemary. Form into 1 1/2" balls. Heat
remaining tablespoon of oil in a large skillet. Brown the
meatballs on all sides, about 3 minutes. Add to soup.
Cook meatballs 5 minutes more, until cooked through.
Ladle soup into bowls; sprinkle with Parmesan cheese.
Italians traditionally use pork sausage in this classic soup, but
we use more easily available ground turkey in our version.

Atkins - Escarole Soup with Turkey Meatballs

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