3 tbs plain, fresh breadcrumbs
1/4 cup finely grated Parmigiano-Reggiano cheese, plus more for serving
2 tbs chopped, fresh flat-leaf parsley
Kosher salt and freshly ground pepper
1/2 lb ground turkey
1 large egg
1 tbs extra virgin olive oil
1 small yellow onion, cut into small dice
1 small carrot, cut into small dice
1 celery stalk, cut into small dice
1 quart lower-sodium chicken broth
1 sprig fresh rosemary
1/2 head thinly sliced escarole
Put the breadcrumbs in a medium bowl and moisten with 1/2 tbs water. Mix in the cheese, parsley, 3/4 tsp salt and 1/2 tsp pepper. Add the ground turkey and eggs and mix until just combined. Scoop out 1 tbs of the mixture and, with damp hands, roll into a 3/4 inch meatballs. Heat the oil in a 5 quart pot over medium heat. Add the onion, carrot, celery, and 1 tsp salt; cook until tender, 3 to 4 minutes. Add the chicken broth, rosemary, and 2 cups water; bring to a boil over medium-high heat. Gently add the meatballs; reduce the heat to medium-low to maintain a gentle simmer, and cook for 10 minutes. Add the escarole and continue to simmer until the meatballs are cooked through and the escarole is wilted, about 5 minutes. Discard the rosemary and season to taste salt and pepper. Serve with cheese.
I love escarole, particularly in soup. This is such an easy preparation that you can have it on the table in no time at all. I sometimes add a cup of cooked pasta, like acine di pepe or stellini.