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Ingredients Jump to Instructions ↓

  1. 1 Tbsp (15 ml) extra-virgin olive oil

  2. 1/2 cup (120 ml) finely chopped onion

  3. 2 garlic cloves, minced

  4. 1 tsp (5 ml)chopped fresh rosemary leaves or 1/2 tsp (2 1/2 ml) dried rosemary, crumbled

  5. 1-1/2 pounds (680 g)escarole, washed, dried, and chopped into 1-inch (2 1/2-cm) pieces

  6. 6 cups (1.4 L) chicken stock

  7. 1 pound (454 g) ground turkey

  8. 1 large egg

  9. 2 Tbsp (30 ml) minced green onion

  10. 1 Tbsp (15 ml) finely chopped fresh parsley

  11. 1/3 cup (80 ml) freshly grated Parmesan cheese

  12. Sea salt and freshly ground black pepper

  13. Lemon slices

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Heat the oil in a large pot over medium heat. Add the onion , garlic , and rosemary and cook for 5 minutes, or until the onion is soft but not brown. Add the escarole and stock. Bring to a boil. Reduce the heat, partially cover the pot, and simmer for about 10 minutes, or until the escarole is tender.

  3. In a medium bowl, mix the turkey , egg, green onion, parsley, and Parmesan cheese . Form into 1-inch (2.5-cm) balls. Lightly oil a baking dish large enough to hold the meatballs in a single layer. Add the meatballs. Bake for 10 minutes.

  4. Add the meatballs to the soup and simmer, partially covered, for 5 minutes. Season to taste with salt and pepper . Serve garnished with lemon slices (if using).

  5. Note: You can use spinach , zucchini , or a combination of both in place of the escarole.

  6. Yield: 4 servings Per serving. Effective carbohydrates: 4.3 g; Carbohydrates: 10 g; Fiber: 5.7 g; Protein: 34 g; Fat: 18.4 g; Calories: 346 Recipe from: The Low-Carb Gourmet: 250 Delicious and Satisfying Recipes by Karen Barnaby (Rodale, Inc.)

  7. Copyright 2004 by Karen Barnaby. Reprinted with express written permission.

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