Ingredients

1 pound ground turkey 2 eggs, beaten to mix 1 clove garlic, minced 1 small onion, minced 1/2 cup dry bread crumbs 1/2 cup grated Parmesan 1/2 cup chopped fresh parsley 1 1/2 teaspoons salt 1/4 teaspoon fresh-ground black pepper 3 tablespoons olive oil 1/2 head escarole (about 1/2 pound), leaves washed well and chopped (about 1 quart) 1 1/2 quarts canned low-sodium chicken broth or homemade stock 2 cups water 2 tablespoons red wine vinegar or white wine vinegar 1/4 teaspoon red pepper flakes

Description

Escarole Soup With Turkey Meatballs, Recipe

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