ingredients
- 1 egg
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic, thinly sliced
- 3/4 teaspoon salt
- 1 1/2 pounds ground turkey
- 2 cans (14 1/2 ounces each) reduced-sodium chicken broth, plus 3 cans water
- 1/2 teaspoon dried rosemary, divided
- 1/2 cup PageLink(Atkins Bread Crumbs)
- 2 tablespoons olive oil, divided
- 1 head escarole (1 pound), thick stems removed, rinsed and cut into 1/2″ strips
- 1/2 teaspoon pepper
- 6 green onions, finely chopped, divided
prepration
Heat 1 tablespoon of the oil in a large soup pot over medium heat. Add two-thirds of the green onions and cook 3 minutes, until softened. Add 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 green onions, turkey, bread crumbs, egg, salt, pepper and remaining 1/4 teaspoon rosemary. Form into 1 1/2″ 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.
