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Turkey Escarole Soup By Chef Katy

Turkey Escarole Soup Recipe

Serves 8

MEATBALL INGREDIENTS:

  • 1/3 C fresh breadcrumbs*
  • 1 T milk (2% is fine)
  • 3 T onion, minced
  • 2 T parsley, chopped
  • 1⁄2 tsp dried basil
  • 1 tsp salt
  • 1 tsp pepper
  • 2 cloves garlic, minced
  • 1⁄4 C grated pecorino romano
  • 1 large egg, beaten
  • 8 oz. ground dark meat turkey
  • 1⁄2 C all-purpose flour
  • 3 T extra-virgin olive oil

SOUP INGREDIENTS:

  • 1⁄2 small onion, diced
  • 1 rib celery, diced
  • 1 carrot, peeled and diced
  • 2 cloves garlic, minced
  • 3 sprigs fresh thyme
  • 1⁄2 tsp crushed red pepper flakes
  • 1⁄4 C dry white wine
  • 2 quarts chicken stock (8 cups)
  • ½ C orzo pasta, uncooked
  • 6 oz. escarole, washed and dried
  • 1 tsp salt
  • 1⁄2 tsp black pepper

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