Tuesday, May 5, 2009

eat it

i definitely have a special place in my heart (stomach?) for dinner that also rocks for lunch the next day. that's one of the reasons i love this soup so much. another beautiful thing about it? you don't have to keep cooking it for a million years until it reaches peak flave and texture. you can eat it immediately. when i bring the leftovers to work, people go ape because it smells SO good. and it's super tastylicious. promise.

if you're feeling energetic, double the meatballs and throw half in the freezer for spag and meatballs.

italian escarole soup
(serves 4, with leftovers)

3/4 lb ground turkey (get the blend vs. the breast)
1/2 cup whole wheat bread crumbs
3 eggs
1/2 cup grated romano cheese
1/2 cup grated parmesan cheese
1 tbsp. chopped fresh oregano (or 1 tsp. dried)
salt and pepper
3 tbsp. olive oil
1 onion, diced
4 cloves garlic, minced (i add another tiny clove)
8 cups chicken stock
1 bunch escarole, trimmed and torn into bite-sized pieces (you can't have too much of this, fyi)

combine the ground meat, bread crumbs, 1 egg, 1/4 cup of each cheese, oregano, salt and pepper in a bowl. mix thoroughly, then form into 1" balls.

in large skillet, heat 2 tbsp. oil over med-high heat. add meatballs and cook, turning, until browned all over. set aside on paper towels to absorb excess oil.

in a large soup pot, heat remaining oil over med-high heat. add onion and garlic and sauté until onions are tender and garlic is soft, but not browned. add stock and bring to boil. add escarole, reduce heat, cover, and simmer for 10 minutes. add meatballs and simmer another 5 minutes.

meanwhile, combine remaining 2 eggs and remaining cheeses in small bowl and stir with a fork to blend gently. slow pour egg mixture into hot soup, stirring constantly. cover and simmer just until egg bits are set, about 1 minute. season to taste with salt and get ready to get your grub on.

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