4 cups (1 quart) chicken stock
2 cups water
1 pound turkey burger
2 eggs, beaten
1/4 cup dried bread crumbs
4 tablespoons grated Parmesan cheese
1 teaspoon dried basil
1 head escarole, cleaned and chopped
1. In a large stockpot, add the stock and water, and bring to a simmer.
2. While the stock is simmering, prepare the meatballs: combine the burger, eggs, bread crumbs, parmesan cheese, and basil. Roll into mini-meatballs, approximately 1+ in diameter.
3. Add the meatballs and escarole to the stock, and cook for approximately 10 minutes, or until the meatballs are cooked through.
4. Adjust the stock’s seasoning with salt and pepper
Yield: Approx 2 ½ quarts; approx 6-8 servings
NOTE: You can make this gluten free by skipping the breadcrumbs, or using gluten-free breadcrumbs