White Bean and Escarole Soup with Meatballs

It may be getting warmer but my soup addiction is still going strong!
In fact I may be the only person I know that can eat soup in the middle of summer while sitting outside in the heat! Since I was a kid soup was always a way for my mom to make me eat lots of veggies and calories. Now, it's actually recommended for people who are on a restricted calorie program! I know that years ago when I was on Weight Watchers, they recommended to eat a cup or bowl of veggie soup before each meal to fill up. It worked! I always ate less when I had that bowl (or 2) of veggie soup!

Yesterday, I really wanted something fulfilling and full of greens for dinner. So while watching LOST (yes I'm a lostee) I made myself this really healthy and filling soup. It's a healthy twist on an Italian classic. I used nice, lean ground turkey to make the little meatballs and homemade chicken broth I had frozen from some leftover chicken soup. It was delicious, hearty and really healthy!


White Bean and Escarole Soup with Meatballs

Meatballs

1 Pound Lean Ground Turkey
1 Egg
3 Tablespoons Chopped Parsley
2 Minced Garlic Cloves (On my microplaner of coarse)
1/4 Cup Freshly Grated Parmesano Reggiano
Salt and Pepper

Soup

6 Cups of Chicken Stock, homemade or boxed
2 Cups Chopped Escarole
1 Can Cannelini Beans
1 Diced Onion
Juice of 1 Lemon
2 Tablespoons Olive Oil
1/4 Cup Rice

1. For the meatballs: Combine all the ingredients in a bowl and roll into little balls; reserve.
2. Add olive oil to a pot and sweat the onions. You do not want them to get brown, just nice and translucent.
3. Add chicken stock to the pot and bring to s simmer.
4. Once the soup simmers add in the meatballs and rice. Simmer for 20 minutes and add in beans, escarole and lemon juice.
5. Serve with freshly grated cheese of your choice!