Turkey Meatball Soup with Escarole

Turkey Meatball Soup with Escarole.

Turkey Meatball Soup with Escarole


For 6 Person(s)

For the meatballs:

  • 1 pound ground turkey
  • 1 large egg
  • 1/2 cup grated pecorino romano cheese
  • 1/2 cup plain breadcrumbs
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon garlic powder
  • Oil for frying

For the soup:

  • 3 large eggs
  • 2 tablespoons extra virgin olive oil
  • 3 carrots, cut into a 1/4 inch dice
  • 1 large white onion, cut into a 1/4 inch dice
  • 3 celery stalks, cut into a 1/4 inch dice
  • 10 cups chicken broth
  • 1 large head escarole, end trimmed, washed and cut into strips


  1. To make the meatballs:
    1. Add all the meatball ingredients to a mixing bowl and using your hands, mix until well combined. Roll into small meatballs. Set aside.
    2. Put a skillet over a medium-high flame and heat the oil. Fry the meatballs in batches until golden. Transfer with a slotted spoon to a paper towel lined plate. Set aside.
  2. To make the soup:
    1. Crack the 3 eggs into a bowl and whisk with a fork.
    2. Add a drop of oil to a sauté pan and scramble the eggs over medium-high heat. Crush the eggs using a fork to chop them up small.
    3. Put a large stock pot over a medium-high flame and heat the oil. Add the carrots, onions and celery and cook until softened, about 5-7 minutes.
    4. Add the broth to the pot and bring to a boil. Add the meatballs, escarole and egg and bring the pot to a boil once more. Cook for 20 minutes, or until the escarole is tender.
    5. Serve in bowls with some crusty Italian bread and a sprinkle of grated cheese.



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