Escarole Soup with Turkey Meatballs
3.7g
Net Carbs
34.9g
Protein
23.7g
Fat
4.4g
Fiber
385
Calories
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.
- 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.
- 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.
- Cook meatballs 5 minutes more, until cooked through. Ladle soup into bowls; sprinkle with Parmesan cheese.
