Turkey Meatball Soup With Escarole And Pappardelle Recipes

ITALIAN WEDDING SOUP WITH TURKEY MEATBALLS

Steps:

• Combine the chicken broth and 2 tablespoons oil in a large pot and bring to a boil.
• Meanwhile, add the turkey, panko, parsley, egg, garlic, salt, pepper and 1/2 cup Parmesan to a large bowl. Mix with a fork or clean hands until combined. Gently roll the mixture into 12 medium (2-inch) or 20 small (1 1/2-inch) meatballs and transfer to a baking sheet lined with lightly oiled aluminum foil or a silicone baking mat.
• Heat the broiler to high and set an oven rack 6 to 8 inches from the heat. Broil the meatballs until brown on two sides, turning halfway through, about 3 to 4 minutes per side.
• Add the pasta to the boiling broth and cook over medium until al dente, then lower the heat to a low simmer.
• Add the meatballs to the broth and simmer on low until completely warmed through, 3 to 5 minutes, stirring occasionally. Remove from the heat, and add the spinach and lemon zest, stirring well, to wilt. Season with salt and pepper to taste.
• Divide the soup among four bowls. Drizzle each with olive oil, sprinkle with more Parmesan and squeeze a bit of lemon over the top. Scatter the dill over the top, or stir in.

TURKEY-MEATBALL SOUP WITH ESCAROLE AND PAPPARDELLE

Steps:

• In a bowl, combine the turkey, egg white, parsley, onion, half of the garlic, salt, and pepper and fluff with a fork. Shape into balls the size of walnuts (about 24 meatballs).
• In a large nonstick skillet over medium heat, cook the meatballs until cooked through, crispy, and golden, about 5 minutes. Using a slotted spoon, transfer the meatballs to a paper towel-lined plate.
• In a soup pot over medium-high heat, add the oil, remaining garlic, and shallots and cook until translucent and soft, about 5 minutes. Add the chicken stock and simmer. Add the thyme, meatballs, and pasta and return to a simmer. Stir in the escarole and salt and pepper to taste. Ladle into 4 deep soup bowls and serve.

TURKEY MEATBALL AND ESCAROLE SOUP

Steps:

• In a 3 quart or larger slow cooker, combine the carrots, broth and escarole. Cover and cook on LOW for 4 hours.
• In a medium bowl, combine the turkey, onion, eggs, bread crumbs, grated Parmesan, salt and pepper. Mix well and make 1 inch meatballs and carefully add to the slow cooker at the 4 hour mark.
• Cover and cook 4 hours longer, or until the meat and veggies are cooked through. Serve sprinkled with the additional cheese.
• Note: Swiss chard or spinach would be good subs for the escarole. I would separate the leaves from the stems of the Swiss chard and add them first. The leaves of the chard and spinach should be added right at the end - you can raise to high for the last few minutes.

ESCAROLE SOUP WITH TURKEY MEATBALLS

Steps:

• Make soup:
• In a large heavy saucepan cook onion and rosemary in oil over moderate heat, stirring, until onion is softened. Add escarole, stirring to coat with oil, and cook, covered, 1 minute. Add broth and orzo and simmer, partially covered, stirring occasionally, 10 minutes.
• Make meatballs while soup simmers:
• In a bowl combine well all meatball ingredients except oil and season with salt and pepper. Form mixture into meatballs about 1 inch in diameter. In a heavy 9-inch skillet heat oil over moderately high heat until hot but not smoking and brown meatballs about 3 minutes (meatballs will not be cooked through).
• Add meatballs to soup and simmer, partially covered, 5 minutes. Stir in garlic paste, lemon juice, and salt and pepper to taste.

CONTEST-WINNING TURKEY MEATBALL SOUP

Steps:

• In a large saucepan, bring the broth, celery and carrot to a boil. Reduce heat; cover and simmer for 10 minutes. , Meanwhile, in a small skillet, saute onion in butter until tender. Transfer to a large bowl. Add the egg, bread crumbs, parsley, Worcestershire sauce and pepper. Crumble turkey over mixture and mix well. Shape into 1-in. balls., Add meatballs to the simmering broth. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until no meat is longer pink. Add noodles. Cover and simmer for 5 minutes or until noodles are tender.