Escarole Soup With Turkey Meatballs

Ingredients

1 Tbsp (15 ml) extra-virgin olive oil

1/2 cup (120 ml) finely chopped onion

2 garlic cloves, minced

1 tsp (5 ml)chopped fresh rosemary leaves or 1/2 tsp (2.5 ml) dried rosemary, crumbled

1-1/2 pounds (680 g)escarole, washed, dried, and chopped into 1-inch (2.5-cm) pieces

6 cups (1.4 L) chicken stock

1 pound (454 g) ground turkey

1 large egg

2 Tbsp (30 ml) minced green onion

1 Tbsp (15 ml) finely chopped fresh parsley

1/3 cup (80 ml) freshly grated Parmesan cheese

Sea salt and freshly ground black pepper

Lemon slices (optional)

From The Low-Carb Gourmet By Karen Barnaby (Rodale, Inc.)

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