Ingredients:
For the Meatballs:
• 20 oz (1.3 lb) ground turkey breast 99% lean
• 1/4 cup seasoned whole wheat or gluten free breadcrumbs
• 1/4 cup grated parmesan cheese (use pecorino/romano when avoiding cow dairy)
• 1/4 cup parsley, finely chopped
• 1 large egg
• 1/4 cup onion, minced
• 1 clove garlic, minced
• 1/4 tsp salt
For the soup:
• 8 cups chicken, turkey or vegetable broth
• 1 (16 oz) head escarole, chopped
• fresh cracked pepper, to taste
• 3 oz (1/2 cup) uncooked brown rice
Directions:
1. While the broth is heating up, in a large bowl, combine ground turkey, breadcrumbs, egg, parsley, onion, garlic, salt and cheese. Using your (clean) hands, gently mix all the ingredients well until everything is combined. Form small meatballs, about 1 tbsp each, you’ll get about 40.
2. When the broth comes to a boil, drop the meatballs in, add the rice and chopped escarole.
3. Add fresh pepper, adjust salt as needed and cook about 10 minutes or until rice is done.
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