Italian Wedding Soup

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Original recipe from Martha Stewart

kept bysimbakins
recipe by

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Ingredients:

1 pound ground-dark meat turkey (93% lean)
2 garlic loves, minced
1 large egg, lightly beaten
1/2 cup plain dried breadcrumbs
1/4 cup grated Parmesam cheese, plus more for serving
coarse salt and ground pepper
1 tablespoon olive oil
1 medium onion, hlaved and thinly sliced
2 cans (14.5 ounces each) reduced-sodium chicken broth
2 cans (14.5 ounces each) diced tomatoes in juice
2 heads escarole (2 pounds total), cored, trimmed and coarsely chopped

In a bowl, combine turkey, garlic, egg, breadcrumbs, Parmesan, 1 teaspoon salt, and 1/4 teaspoon pepper.
Using 1 tablesppon for each, roll mixture in to balls.
In a large pot, heat oil over medium.
Cook onion, stirring occasionally, until softened, 3 t0 4 minutes.
Add broth and tomatoes (with juice); bring to a simmer.
Add meatballs; cook without stirring, until meatballs float to the surface, about 5 minutes.
Add the escarole to the pot- as much as with 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 some Parmesan cheese.