Escarole and white bean soup with turkey-Parmesan meatballs


From Celeste Dolan
Serves 6

3/4 c. cannellini beans
10 c. water
5 sage leaves
3 cloves garlic, peeled and left whole
2 bay leaves
3 Tble. olive oil
1 tsp. salt
Pick through beans. Place in large bowl and cover with water. Soak overnight. Next day, in large pot, combine beans, 10 cups water, sage, garlic, bay leaves, and oil. Bring to boil and add salt. Reduce heat to bring beans to a simmer. Simmer for about 1 hour or until beans are tender, but not mushy. Strain beans, discard garlic, sage, and bay leaves. Reserve beans.
1 egg
2 Tble. water
1/4 c. bread crumbs
12 oz. ground turkey
1/4 c. grated Parmesan
2 Tble. flat leaf parsley, finely chopped
2 garlic cloves, minced
3/4 tsp. salt
1/4 tsp. pepper
6 Tble. olive oil
In medium-sized bowl whisk egg and water to combine. Add bread crumbs and mix until crumbs are moist. Add ground turkey, Parmesan, parsley, garlic, 3 tablespoons olive oil, salt, and pepper. Stir until ingredients are combined. With wet hands, shape turkey mixture into meatballs 3/4-inches in diameter. Chill 30 minutes.
In large frying pan, heat 1 1/2 tablespoons olive oil over moderate heat. Add half the meatballs to pan and cook making sure all sides are browned, about 2-3 minutes. Remove the meatballs from pan and drain on paper towels. Repeat with remaining oil and meatballs.
1/2 lb. escarole
1 1/2 c. carrots, 1/4-inch dice
1 Tble. olive oil
8 c. homemade chicken stock or canned low-sodium chicken broth
salt and pepper
Trim ends of escarole. Separate leaves and wash thoroughly. Cut crosswise in 1-inch strips. In stock pot over moderate heat add oil and carrots. Saute until carrots are almost tender. Add the escarole, 1 teaspoon salt, and stock. Bring to a simmer over moderate heat, stirring occasionally. Add meatballs and bring back to a simmer. (Meatballs should be done once broth comes back to a simmer.) Add beans and return to simmer. Adjust seasoning with salt and pepper. Serve warm with Parmesan shavings.  


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