Escarole soup with turkey meatballs

Ingredients

For 1 serving

• Ground turkey120 g
• Escarole250 g
• Breadcrumbs15 g
• Parmigiano Reggiano10 g
• Bread40 g
• Chicken broth500 ml
• Extra virgin olive oil8 g
• Garlic1 clove
• Parsleyto taste
• Saltto taste

Contains: gluten, lactose, celery,

In season: October – March

Method

1. In a bowl mix the minced turkey with the breadcrumbs, the grated Parmigiano Reggiano, half the chopped parsley and a pinch of salt, until evenly combined. With wet hands shape meatballs the size of a hazelnut.
2. Wash the escarole well leaf by leaf, remove the core and cut it into strips about 2 cm wide.
3. In a pan heat the oil over a medium heat with the crushed garlic for 1 minute, add the escarole and let it wilt for 5 minutes, stirring; remove the garlic.
4. Pour in the chicken stock, bring to the boil, drop in the meatballs one at a time and cook for 10 minutes over a medium-low heat, without stirring for the first few minutes, until they float and are cooked through; season with salt.
5. Meanwhile toast the bread slices in a dry frying pan over a medium heat for 2 minutes a side, until golden. Serve the soup with the remaining parsley and the toasted bread.