Escarole Soup with Turkey Meatballs

Ingredients

• 1.5 quarts chicken broth low-sodium homemade canned
• 0.5 cup bread crumbs dry
• 2  eggs beaten
• 0.5 pound endive washed chopped well 1 quart
• 0.5 cup parsley fresh chopped
• 1 clove garlic minced
• 0.3 teaspoon fresh-ground pepper black
• 1 pound pd of ground turkey 
• 3 tablespoons olive oil 
• 1 small onion minced
• 0.5 cup parmesan grated
• 0.3 teaspoon red-pepper flakes 
• 1.5 teaspoons salt 
• 2 cups water 
• 2 tablespoons white-wine vinegar 

Equipment

• bowl
• frying pan
• paper towels
• pot

Directions

1. In a medium bowl, mix together the turkey, eggs, garlic, onion, bread crumbs, Parmesan, parsley, 1/2 teaspoon of the salt, and the black pepper until thoroughly combined. Shape the mixture into twenty meatballs.
2. In a large frying pan, heat 1 1/2 tablespoons of the oil over moderate heat.
3. Add half the meatballs to the pan and cook, turning, until browned on all sides, about 3 minutes.
4. Remove the meatballs from the pan and drain on paper towels. Repeat with the remaining 1 1/2 tablespoons oil and the rest of the meatballs.
5. Put all of the meatballs, the escarole, broth, water, vinegar, red-pepper flakes, and the remaining 1 teaspoon of salt in a large pot. Cover and bring to a simmer over moderate heat, stirring occasionally. The meatballs should be cooked through by the time the broth comes to a simmer.
6. Wine Recommendation: Turkey is deceptively strong in flavor and can stand up to even the most powerful red wines. Here, try a raw-boned, rich petite sirah from California for a rollicking duet.