Old World Escarole Soup
Escarole is a broad-leafed member of the endive family and can be pricey when not in season. For a super soup at a budget price, use cabbage, kale or spinach in place of the escarole.
8 oz ground turkey
1 Tbsp vegetable oil
2 large heads escarole
1 tsp salt
3 qt (six 16-ounce cans) chicken broth
1/2 cup white rice
Shape turkey into 1-inch balls. Heat oil in a large pot over medium heat. Add meatballs. Cook, turning, until browned, about 10 minutes. Remove meatballs; set aside.
Meanwhile, cut escarole into 1-inch strips.
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.
Return meatballs to pot. Cook until heated through, about 5 minutes. Serve soup immediately.
Escarole Soup recipe tip: For a quick way to uniformly shape meatballs, pat the meat mixture into a 1-inch-thick rectangle. Cut the rectangle into 1-inch squares, then roll each square into a ball.