Italian Wedding Soup
4 cups (1 quart) chicken stock
4 cups water
1 pound turkey burger
1 egg, beaten
½ cup dried bread crumbs
¼ cup grated Parmesan cheese, plus extra for garnish
1 teaspoon dried basil
1 head escarole, cleaned and chopped
Salt
pepper
- In a large stockpot, add the stock and water, and bring to a simmer
- While the stock is simmering, prepare the meatballs: combine the turkey burger, eggs, bread crumbs, parmesan cheese, basil, ½ teaspoon salt, and ¼ teaspoon pepper. Roll or scoop into mini-meatballs, approximately 1-1 ½ inches in diameter
- Add the meatballs and escarole to the stock, and cook for approximately 10 minutes, or until the meatballs are cooked through
- Adjust the stock’s seasoning with salt and pepper. Serve with a garnish of freshly grated parmesan cheese
Yield: Approximately 3 quarts or 6-8 servings
NOTE: You can make this gluten free by skipping the breadcrumbs, or using gluten-free breadcrumbs