Directions:
- 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.
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 362.54 Kcal (1518 kJ) | ||
| Calories from fat | 193.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.47g | 33% | |
|---|---|---|---|
| Cholesterol | 249.77mg | 83% | |
| Sodium | 1670.07mg | 70% | |
| Potassium | 574.51mg | 12% | |
| Total Carbs | 11.25g | 4% | |
| Sugars | 1.95g | 8% | |
| Dietary Fiber | 0.93g | 4% | |
| Protein | 29.56g | 59% | |
| Vitamin C | 20.7mg | 34% | |
| Iron | 2.3mg | 13% | |
| Calcium | 228.6mg | 23% | |
| Amount Per 100 g | |||
| Calories | 67.37 Kcal (282 kJ) | ||
| Calories from fat | 35.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.99g | 33% | |
|---|---|---|---|
| Cholesterol | 46.41mg | 83% | |
| Sodium | 310.34mg | 70% | |
| Potassium | 106.76mg | 12% | |
| Total Carbs | 2.09g | 4% | |
| Sugars | 0.36g | 8% | |
| Dietary Fiber | 0.17g | 4% | |
| Protein | 5.49g | 59% | |
| Vitamin C | 3.8mg | 34% | |
| Iron | 0.4mg | 13% | |
| Calcium | 42.5mg | 23% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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