NY2ATL's LOW CARB RECIPES
Escarole Soup with Turkey Meatballs
Escarole is the best..if it's hard to find in your area you can substitute kale or curly endive..
This freezes very well.
Escarole Soup with Turkey Meatballs
1 head escarole (1 pound), thick stems removed, rinsed and cut into 1/2 strips
2 tablespoons olive oil, divided
6 green onions, finely chopped, divided
3 cloves garlic, thinly sliced
2 cans (14 1/2 ounces each) reduced-sodium chicken broth, plus 3 cans water
1/2 teaspoon dried rosemary, divided
1/4 cup breadcrumbs (this amount will not add impactable carbs)
1 egg
3/4 teaspoon salt
1/2 teaspoon pepper
1/8 tsp garlic powder
1 cup grated Parmesan cheese(divided in 2)
For meatballs: Mix remaining green onions, turkey, bread crumbs, egg, salt, pepper and remaining 1/4 teaspoon rosemary, garlic powder and 1/2 cup of the parmesan cheese... Form into 1 1/2 balls. Heat remaining tablespoon of oil in a large skillet. Brown the meatballs on all sides, about 3 minutes. Add to soup. Cook meatballs 5 minutes more, until cooked through. Ladle soup into bowls; sprinkle with Parmesan cheese.
Approx. 8-10 servings.
This freezes very well.
Escarole Soup with Turkey Meatballs
Ingredients:
1 1/2 pounds ground turkey1 head escarole (1 pound), thick stems removed, rinsed and cut into 1/2 strips
2 tablespoons olive oil, divided
6 green onions, finely chopped, divided
3 cloves garlic, thinly sliced
2 cans (14 1/2 ounces each) reduced-sodium chicken broth, plus 3 cans water
1/2 teaspoon dried rosemary, divided
1/4 cup breadcrumbs (this amount will not add impactable carbs)
1 egg
3/4 teaspoon salt
1/2 teaspoon pepper
1/8 tsp garlic powder
1 cup grated Parmesan cheese(divided in 2)
Directions:
Heat 1 tablespoon of the oil in a large soup pot over medium heat. Add two-thirds of the green onions and cook 3 minutes, until softened. Add garlic and cook 1 minute more. Stir in escarole and mix to coat in oil. Add broth, water and 1/4 teaspoon of the rosemary; bring to a boil. Reduce heat and simmer, partially covered, 10 minutes.For meatballs: Mix remaining green onions, turkey, bread crumbs, egg, salt, pepper and remaining 1/4 teaspoon rosemary, garlic powder and 1/2 cup of the parmesan cheese... Form into 1 1/2 balls. Heat remaining tablespoon of oil in a large skillet. Brown the meatballs on all sides, about 3 minutes. Add to soup. Cook meatballs 5 minutes more, until cooked through. Ladle soup into bowls; sprinkle with Parmesan cheese.
Approx. 8-10 servings.
