Turkey Meatball Soup (No Pasta)
Adapted from a Food Network Recipe

Yield: 4

1/4 cup panko
3/4 pound 93/7 ground turkey (we used Jennie-O)
1/4 cup grated Pecorino Romano, plus extra for serving
1/4 cup chopped fresh flat-leaf parsley
1 large egg, beaten
1 cloves garlic, minced
1/2 teaspoon kosher salt
Freshly ground black pepper
2 teaspoons oil

1 tablespoon low sodium chicken broth
1 small onion, chopped
1 rib celery, diced
1 medium carrot, diced
4 cloves garlic, minced
2 sprigs fresh thyme
1 head escarole (about 1 pound), coarsely chopped
8 cups low sodium chicken broth
1/2 cup chopped petite diced canned tomatoes, drained
Kosher salt and freshly ground black pepper

For the meatballs: Mix together panko, ground turkey, 1/4 cup Pecorino, parsley, egg, garlic and 1 teaspoon salt and mix. Season with pepper. Gently form into 3/4 inch meatballs.

Heat the olive oil in a large pot over medium heat. Add the meatballs and brown turning occasionally. Transfer to a platter.

For the soup: Add 1 tablespoons of broth to a pot. Add the onion, celery and carrot and cook, stirring occasionally, until soft and translucent, about 10 minutes. Add the garlic, thyme and red pepper and cook 3 minutes.

Stir in the escarole and cook until just wilted, about 2 minutes. Add the chicken broth and tomatoes; bring to a gentle simmer. Return the meatballs to pot, cover and cook for 10 minutes, stirring occasionally. Season with salt and pepper.

Ladle the soup into warm bowls. Sprinkle some pecorino cheese over each serving if desired.

Per Serving (does not include added salt): 207 Calories; 5g Fat (22.4% calories from fat); 1g Saturated Fat; 26g Protein; 16g Carbohydrate; 3g Dietary Fiber; 4mg Cholesterol; 1408mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 1 Fat.

COOK'S NOTE: Spinach or Kale can also be substituted for the Escarole.

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