Ingredients
Meatballs:
1/3 cup chopped fresh Italian parsley
1 large egg, lightly beaten
2 tbsp minced garlic
1 teaspoon salt
1/3 cup wholewheat couscous
1/2 cup grated Parmesan
1 lb ground turkey
Freshly ground black pepper
Pinch nutmeg
Pinch paprika
Soup:
3 tbsp olive oil
3/4 cup chopped onion
3/4 cup chopped carrots
3/4 cup chopped celery
12 cups chicken stock
1 lb escarole or kale, coarsely chopped
1 cup dried fregola sarda or toasted orzo or Israeli couscous
Salt & pepper
Preparation
To make the meatballs: Combine ingredients in a large bowl to blend. Using tablespoon, make meatballs and refrigerate.
Soup:
- Heat olive oil over medium heat. Sautee onion, carrots and celery until golden brown.
- Add broth and bring to boil.
- Add pasta according to cooking instructions on package (meatballs should take 8 minutes, escarole 4.)
- Add meatballs and simmer for 4 minutes.
- Add escarole, bring back to boil if necessary, and then simmer for 4 minutes more.
- Check that meatballs are cooked through and salt & pepper to taste.
