Ingredients
1 pound ground dark-meat turkey (93 percent lean)
2 cloves garlic, minced
1 large egg, lightly beaten
1/2 cup plain dried breadcrumbs
1/4 cup grated Parmesan, plus more for serving
Coarse salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
1 medium onion, halved and thinly sliced
2 cans (14.5 ounces each) low-sodium chicken broth
2 cans (14.5 ounces each) diced tomatoes with juices
2 heads escarole (2 pounds total), cored, trimmed, and coarsely chopped
Preparation
In a bowl, combine turkey, garlic, egg, breadcrumbs, cheese, 1 teaspoon salt, and 1/4 teaspoon pepper. Roll mixture into 1-tablespoon balls.
In a large pot, heat oil over medium. Add onion and cook, stirring occasionally, until softened, 3 to 4 minutes. Add broth and tomatoes with juices; bring to a simmer. Add meatballs and cook, without stirring, until they float to surface, about 5 minutes.
Add as much escarole to pot as will fit. Cook, gradually adding remaining escarole, until wilted and meatballs are cooked through, about 5 minutes more. Thin soup with water, if desired; season with salt and pepper. Serve, sprinkled with cheese.
