Old World Escarole Soup

Submitted by: Ann Hatzopoulos from Easy Everyday Cooking

Servings: 6

Ingredients:
8 ounces ground turkey
1 tablespoon vegetable oil
2 large heads escarole
1 teaspoon salt
3 quarts (96oz) chicken broth
1/2 cup white rice

Directions:
1. Shape turkey into 1-inch meatballs. heat oil in a large pot over medium heat. Add meatballs. Cook, turning, until browned, about 10 minutes. Remove meatballs; set aside.

2. Meanwhile, cut escarole into 1-inch strips.

3. Combine escarole, salt, broth and rice in pot; mix well. Bring to a boil; reduce heat and simmer until rice is tender, about 20 minutes.

4. Return meatballs to pot. Cook until heated through, about 5 minutes. Serve soup immediately.


Note: We used 48oz low-sodium chicken broth and 32 oz water to cut down on the sodium. We also used frozen meatballs and added them right to the pot with everything else. They were a little soggy but it was delicious!