Escarole Soup with Turkey Meatballs

DifficultyDifficult
Yield6 servings
Prep15 mins
Cook40 mins

3.7g

Net Carbs

34.9g

Protein

23.7g

Fat

4.4g

Fiber

385

Calories

Escarole Soup with Turkey Meatballs
Cooking tip: Did you know that you can easily portion out and freeze soup to save for a busy night down the road? When ready to reheat, either microwave or heat up in a pot over the stove with a splash of water.

Ingredients:

  • 16 ounces Escarole
  • 3/4 teaspoon Salt
  • 1/2 cup Parmesan Cheese (Grated)
  • 6 medium (4-1/8" long) Scallions or Spring Onions
  • 24 ounces Ground Turkey
  • 1 large Egg (Whole)
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 1/2 teaspoons Garlic
  • 1/2 teaspoon Black Pepper
  • 2 14.5 ounces cans Chicken Broth, Bouillon or Consomme
  • 43 1/2 fluid ounces Tap Water
  • 1/2 teaspoon Rosemary (Dried)

Directions:

Please use the Atkins recipe to make Atkins Low Carb Wheat Bread; you will need 3 slices.  Toast them until dry and then place in a blender to make 1/2 cup crumbs. 
  1. Heat 1 tablespoon of the oil in a large soup pot over medium heat. Dice the scallions and add two-thirds of them to the pan; cook 3 minutes until softened. Add minced garlic and cook 1 minute more. Stir in escarole and mix to coat in oil. Add broth, water and 1/4 teaspoon of the rosemary; bring to a boil. Reduce heat and simmer, partially covered, 10 minutes.
  2. For meatballs: Mix remaining diced green onions, turkey, bread crumbs, egg, salt, pepper and remaining 1/4 teaspoon rosemary. Form into 1 1/2-inch balls. Heat remaining tablespoon of oil in a large skillet. Brown the meatballs on all sides, about 3 minutes. Add to soup.
  3. Cook meatballs 5 minutes more, until cooked through. Ladle soup into bowls; sprinkle with Parmesan cheese.

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