Light Italian Wedding Soup
with Turkey Meatballs
Source: Martha Stewart, Everyday Food January 2012
1 pound ground turkey
2 garlic cloves, minced
1 large egg, lightly beaten
1/2 cup plain dried breadcrumbs
1/4 cup grated Parmesan, plus more for serving
coarse salt and ground pepper
1 tablespoon olive oil
1 medium onion, halved and thinly sliced
32 ounces reduced-sodium chicken broth
2 cans (14 1/2 ounces each) diced tomatoes in juice
1 large head escarole, or 2 small , cored, trimmed, and coarsely chopped (you can use kale or spinach, if you can't find escarole)
*Optional -- you can add small pasta, like tubetti, ditalini, shells, whatever you like. Don't overcook the pasta.
In a bowl, combine turkey, garlic, egg, breadcrumbs, Parmesan, about a teaspoon salt, and 1/4 teaspoon pepper, more or less. Using about a tablespoon for each, roll mixture into small meatballs.
In a large pot, heat oil over medium. Cook onion, stirring occasionally, until softened, about 4 minutes. Add broth and tomatoes (with juice); bring to a simmer. Add meatballs; cook, without stirring, until meatballs float to surface, about 10 minutes. Skim foam. Add as much escarole or kale to pot as will fit.
Continue to simmer, gradually adding remaining escarole. Cook until the meatballs are cooked through, about 15 minutes more or less. Season with salt and pepper, to taste. Serve soup sprinkled with more Parmesan.