Light Italian Wedding Soup
Everyday Food – january/February 2009
1 lb ground dark-meat turkey
2 garlic cloves, minced
2 large egg, lightly beaten
1/4c. plain dried breadcrumbs
1/4c. grated Parmesan, plus more for serving [I used mozzarella instead]
coarse salt and ground pepper
1tbsp. olive oil
1 medium onion, halved and thinly sliced
2 cans (14.5oz ea) chicken broth
2 cans (14.5oz ea) diced tomatoes in juice
2 heads escarole (2lbs total), cored, trimmed, and coarsely chopped
1. In a bowl, combine turkey, garlic, egg, breadcrumbs, Parmesan, 1tsp. salt and 1/4tsp. pepper. Using 1tbsp. for each, roll mixture into balls.
2. In a large pot, heat oil over medium. Cook onion, stirring occasionally, until softened, 3 to 4 minutes. Add broth and tomatoes (with juice); bring to a simmer. Add meatballs; cook, without stirring, until meatballs float to surface, about 5 minutes.
3. Add as much escarole to pot as will fit. Cook, gradually adding remaining escarole, until wilted and meatballs are cooked through, about 5 minutes more. This soup with water if desired; season with salt and pepper. Serve soup sprinkled with more Parmesan [again, used mozzarella].
Quite good, I must say! There wasn’t a punch of flavour, per se, but it was warm and I really liked the meatballs. It’s really fast to make, too, so good for a weeknight.
Graham’s back now, so we’re relaxing with HGTV and watching a hilarious show about a Newfie who wants to be a cake decorator… it’s actually really funny!
Had a solid 8.1km (7.1 run, 1 walk) at the gym today. My legs felt like air – every runners dream!
Night all! 🙂