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Meatball and Escarole Soup . Photo: Harper Point Photography<\/p><\/div>\n
Meatball and Escarole Soup<\/h3>\n
Makes 8 servings<\/p>\n
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- 1 (15-ounce) can chickpeas, drained<\/li>\n
- 16 ounces ground turkey<\/li>\n
- 3 cloves garlic, peeled and minced<\/li>\n
- 2\u20443 cup chopped fresh parsley, divided<\/li>\n
- 3 tablespoons bread crumbs<\/li>\n
- 6 tablespoons grated pecorino cheese, divided<\/li>\n
- 1 large egg<\/li>\n
- 3 tablespoons extra-virgin olive oil<\/li>\n
- 1 cup medium diced celery<\/li>\n
- 2 cups medium diced carrots<\/li>\n
- 2 cups medium diced red potatoes<\/li>\n
- 1 1\u20444 teaspoons salt<\/li>\n
- 8 cups water<\/li>\n
- 4 cups chopped escarole<\/li>\n<\/ul>\n
Mash chickpeas to form a smooth paste, either with a potato masher or in a food processor.<\/p>\n
In a large bowl, combine chickpeas, turkey, garlic, 1\u20443 cup parsley, bread crumbs, 3 tablespoons pecorino, and egg. Mix well using clean hands into a uniform consistency.<\/p>\n
Fill a small bowl with warm water and set it near turkey mixture. Make meatballs by pinching off a piece of mixture and rolling it between your palms to form a 1″ ball. Place them on a plate while working. In between meatballs, dip your hands in the water bowl to keep your hands clean and wet\u2014this will make the process less sticky! The mixture will yield about 30 meatballs.<\/p>\n
In a large pot over medium heat, warm oil. Then add celery and carrots. Cook 5 minutes.<\/p>\n
Add potatoes and salt. Cook another 5 minutes. Add water and bring to a boil.<\/p>\n
Add meatballs, dropping them one by one into soup. Cook 5 minutes.<\/p>\n
Reduce to a low boil, add escarole, and cook another 15 minutes.<\/p>\n
Serve hot, garnished with remaining parsley and pecorino.<\/p>\n
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