Escarole Soup with Turkey Meatballs Recipe

3.7g
Net Atkins Count ^TM

Prep Time: 15 Minutes
Style:American
Cook Time: 40 Minutes
Phase: Phase 2
Difficulty: Difficult

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

34.9g

Protein

23.7g

Fat

4.4g

Fiber

385.4cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

3 Atkins Low Carb Wheat Bread
2 tablespoon Extra Virgin Olive Oil
6 medium (4-1/8" long) Scallions or Spring Onions
1 1/2 tsp Garlic
16 oz Escarole
2 14.5 oz can Chicken Broth, Bouillon or Consomme
43 1/2 fl oz Tap Water
0 1/2 tsp Rosemary (Dried)
24 oz Ground Turkey
1 large Egg (Whole)
0 3/4 tsp Salt
0 1/2 tsp Black Pepper
0 1/2 cup Parmesan Cheese (Grated)

DIRECTIONS

Please use the Atkins recipe to make Atkins Low Carb Wheat Bread; you will need 3 slices. Toast them until dry and then place in a blender to make 1/2 cup crumbs.

Heat 1 tablespoon of the oil in a large soup pot over medium heat. Dice the scallions and add two-thirds of them to the pan; cook 3 minutes until softened. Add minced garlic and cook 1 minute more. Stir in escarole and mix to coat in oil. Add broth, water and 1/4 teaspoon of the rosemary; bring to a boil. Reduce heat and simmer, partially covered, 10 minutes.
For meatballs: Mix remaining diced green onions, turkey, bread crumbs, egg, salt, pepper and remaining 1/4 teaspoon rosemary. Form into 1 1/2-inch balls. Heat remaining tablespoon of oil in a large skillet. Brown the meatballs on all sides, about 3 minutes. Add to soup.
Cook meatballs 5 minutes more, until cooked through. Ladle soup into bowls; sprinkle with Parmesan cheese.

Cooking Tip

Did you know that you can easily portion out and freeze soup to save for a busy night down the road? When ready to reheat, either microwave or heat up in a pot over the stove with a splash of water.