Italian Egg Drop Soup With Meatballs

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 lb ground turkey, preferably thighs
• 1 cup seasoned italian seasoned breadcrumbs
• 6 large eggs
• 1/2 cup parmesan cheese, plus more for serving
• salt and pepper
• 3 tablespoons extra virgin olive oil
• 1 large onion, finely chopped
• 6 cups chicken broth
• 1 head escarole, coarsely chopped
• 1 lemon, cut into wedges

Recipe

• 1 in a large bowl, combine the turkey, bread crumbs, 3 eggs, 1/4 cup parmesan and 1/2 teaspoon each salt and pepper. roll the mixture into 3/4-inch meatballs and set aside.
• 2 in a large pot, heat the olive oil over medium heat. add the onion and cook, stirring occasionally, until softened and slightly browned, about 8 minutes. pour in the broth, increase the heat to high and bring to a boil. add the meatballs and return to a boil. lower the heat and simmer until the meatballs are cooked through, about 10 minutes. stir in the escarole.
• 3 in a small bowl, lightly beat the remaining 3 eggs with 2 tablespoons water and 1/4 teaspoon each salt and pepper. slowly drizzle the egg mixture into the simmering broth, pushing the meatballs and escarole aside. stir in the remaining 1/4 cup parmesan cheese and season with salt and pepper. serve with more parmesan and the lemon wedges.