Ingredients
1lbground turkey
2eggs
1clovegarlic
1smallonion
½cupdry bread crumbs
½cupparmesan,grated
½cupfresh parsley,chopped
1½tspsalt
¼tspfresh ground black pepper
3tbspolive oil
½headescarole,(about ½ pound)
1½qtlow sodium chicken broth,(canned, or homemade stock)
2cupwater
2tbspwhite wine vinegar,or red wine vinegar
¼tspred pepper flakes
Preparation
In a medium bowl, mix together the turkey, eggs, garlic, onion, bread crumbs, Parmesan, parsley, salt and the black pepper until thoroughly combined.
Shape the mixture into twenty meatballs.
In a large frying pan, heat 1½ tablespoons of the oil over moderate heat.
Add half the meatballs to the pan and cook, turning, until browned on all sides.
Remove the meatballs from the pan and drain on paper towels.
Repeat with the remaining oil and the rest of the meatballs.
Put all of the meatballs, the escarole, broth, water, vinegar, red-pepper flakes and the remaining 1 teaspoon of salt in a large pot.
Cover and bring to a simmer over moderate heat, stirring occasionally.
