|The color looks a bit off on here but it's a nice, hearty broth-based soup.|
2 cans (14.5oz ea) reduced-sodium chicken broth
(I used homemade turkey broth from my mom)
2 cans (14.5oz ea) diced tomatoes in juice
(I diced fresh tomatoes)
2 heads escarole (2 lbs total), cored, trimmed & coarsely chopped
(no escarole at the store, so I kept my love affair with chard going)
1. In a bowl, combine turkey, garlic, egg, breadcrumbs, Parmesan, 1 tsp salt & 1/4 tsp pepper. Using 1 Tbsp for each, roll mixture into balls.
2. In a large pot, heat oil over medium. Cook onion, stirring occasionally, until softened, 3-4 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. Thin soup with water if desired; season with salt and pepper. Serve soup sprinkled with more Parmesan.
One last note- my mom's turkey broth was very flavorful, with the herbs not fully strained out. If I had made this soup with plain broth, I would have wanted to add some seasoning.
Now about those breadcrumbs.... I realized when I got to the store that, according to The Rules, I couldn't buy a canister of breadcrumbs. No worries, I thought, I can just buy some bread and grind it up. Oh, wait. The bread needs to be homemade as well. Well crap.