Soup

Turkey Meatballs with Escarole and Broth is for Soup.

Turkey Meatballs with Escarole and Broth takes 15 minutes to prepare.

Turkey Meatballs with Escarole and Broth takes 20 minutes to cook.

Turkey Meatballs with Escarole and Broth makes 6 servings.

The ingredients for Turkey Meatballs with Escarole and Broth are:

1 lb ground turkey
2/3 cup parmesan cheese
4 garlic cloves, pressed
1 egg, slightly beaten
2 pieces of white bread
salt and pepper, to taste
1 cup 1 % milk
8 cups chicken broth
2 cups water
1 head escarole, roughly chopped
1/2 lb bag whole wheat egg noodles, cooked

Here is how you make Turkey Meatballs with Escarole and Broth:

Soak the bread in the milk. Meanwhile, combine chicken broth and water in large pot and bring to a simmer. In a large bowl, combine turkey, cheese, garlic, egg, and salt and pepper. Squeeze bread to get out excess milk and tear in small pieces and add to turkey mixture. Discard milk. Use your hands and combine until well mixed and then form into small meatballs using hands or ice cream scoop. Carefully drop in broth and simmer for 10 minutes. Add escarole and simmer for approximately 2 minutes. Ladle over egg noodles. Enjoy!! Serving Size: 3 dumplings with brothNumber of Servings: 6Recipe submitted by SparkPeople user HBKISES79.

The nutritional information for Turkey Meatballs with Escarole and Broth is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 258.4

• Total Fat: 5.7 g
• Cholesterol: 43.3 mg
• Sodium: 1,042.7 mg
• Total Carbs: 25.2 g
• Dietary Fiber: 2.4 g
• Protein: 22.8 g