How to make Italian Meatball Soup ( Escarole Soup with Meatballs !)

Add a tablespoon of water over the fresh gluten-free breadcrumbs and mix to moisten them.

Add parmesan, chopped parsley, two pressed garlic cloves, one teaspoon salt, and one third of a teaspoon black pepper to the breadcrumbs and mix everything well.

Add the ground turkey over the breadcrumb mix and integrate it.

Beat the egg and pour it over the mixture, then mix everything together.

Take a tablespoon from the meat mix and roll each piece into a meatball by hand.

Put 50 ml olive oil in a large pot and add the meatballs, frying them on medium heat for 8 minutes, rolling them to avoid burning.

Remove the meatballs from the pot, leaving the remaining oil for the next step.

Sauté the vegetables in the remaining oil, beginning with onions, carrot, celery, and soy grains, then add 1 teaspoon salt and cook for 3 minutes until the onion is almost translucent.

Add the remaining two pressed garlic cloves and sauté for another two minutes.

Add chicken stock and water to the pot and bring it to a boil, then cook for 15 minutes until the vegetables are soft.

Add the sautéed meatballs to the pot, then add about 3 cm long escarole stripes and dive them into the boiling water.

Simmer until the meatballs are cooked through and the escarole is wilted, about 8 minutes.

Add some vinegar to the pot and mix it, adjusting the amount to taste.

Serve the soup, sprinkling some parmesan over each bowl.

Equipment Needed

Spice Level:

Dietary