7260 2 garlic cloves, minced
5912 1/2 cup (120 ml) finely chopped onion
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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).
3135 1 lb. (454 g) ground turkey
5632 1 tablespoon (15 ml) finely chopped fresh parsley
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1 tablespoon (15 ml) extra-virgin olive oil
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Makes 4 servings
9290 Ingredients:9824
1. Preheat THE oven TO 350 degrees F (175 degrees C).
8222 Ingredients:3029 2 tablespoons (30 ml) minced green onion
5953 1 1/2 lb.(680 g) escarole, washed, dried, AND chopped into 1-inch (2.5-cm) pieces
4524 1/3 cup (80 ml) freshly grated Parmesan cheese
1467 I think escarole, chicory, kale, AND Swiss chard make delicious soups. THE meatballs turn this soup into a meal.
Note: You can use spinach, zucchini or a combination OF both IN place OF THE escarole.
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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.
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3. IN a medium bowl, mix THE turkey, egg, green onion, parsley, AND 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.
2388 Sea salt AND freshly ground black pepper
7875 1 teaspoon (5 ml) chopped fresh rosemary leaves or 1/2 teaspoon (2.5 ml) dried rosemary, crumbled
8756 1 large egg
1427 Lemon slices (optional)
3415 6 cups (1.4 L) chicken stock
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Per serving: Effective carbohydrates: 4.3g; Carbohydrates: 10g; Fiber: 5.7g; Protein: 34g; Fat: 18.4g; Calories: 346
Note: You can use spinach, zucchini or a combination OF both IN place OF THE escarole.
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