Best Turkey Escarole Soup Recipes

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ESCAROLE AND ORZO SOUP WITH TURKEY PARMESAN MEATBALLS



Escarole and Orzo Soup with Turkey Parmesan Meatballs image

Categories     Soup/Stew     Leafy Green     Pasta     Poultry     turkey     Sauté     Low Fat     Parmesan     Winter     Healthy     Simmer     Bon Appétit

Yield Makes 4 main-course servings

Number Of Ingredients 13

1 large egg
2 tablespoons water
1/4 cup plain dried breadcrumbs
12 ounces lean ground turkey
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh Italian parsley
2 garlic cloves, minced
3/4 teaspoon salt
1/4 teaspoon ground black pepper
8 cups (or more) low-salt chicken broth
1 cup chopped peeled carrots
3/4 cup orzo (rice-shaped pasta)
4 cups coarsely chopped escarole (about 1/2 medium head)

Steps:

  • Whisk egg and 2 tablespoons water in medium bowl to blend. Mix in breadcrumbs; let stand 5 minutes. Add turkey, Parmesan cheese, parsley, garlic, salt, and pepper; gently stir to blend. Using wet hands, shape turkey mixture into 1 1/4-inch-diameter meatballs. Place on baking sheet; cover and chill 30 minutes.
  • Bring 8 cups chicken broth to boil in large pot. Add carrots and orzo; reduce heat to medium and simmer uncovered 8 minutes. Add turkey meatballs and simmer 10 minutes. Stir in chopped escarole and simmer until turkey meatballs, orzo, and escarole are tender, about 5 minutes longer. Season soup to taste with salt and pepper. (Can be made 2 hours ahead. Rewarm over medium heat, thinning with more broth if desired.)
  • Ladle soup into bowls and serve.

ESCAROLE SOUP WITH TURKEY MEATBALLS



Escarole Soup with Turkey Meatballs image

Categories     Soup/Stew     Pasta     Poultry     turkey     Vegetable     Quick & Easy     Winter     Escarole     Gourmet

Yield Serves 2

Number Of Ingredients 16

For soup
1 onion, chopped fine
1 teaspoon chopped fresh rosemary leaves or 1/2 teaspoon dried rosemary, crumbled
1 tablespoon olive oil
1/2 pound escarole (about 1/2 head), cut crosswise into 1/2-inch strips, washed well, and spun dry (about 6 cups packed)
3 1/2 cups low-salt chicken broth
1/4 cup orzo (rice-shaped pasta) or other small pasta
For meatballs
1/4 pound ground turkey
3 tablespoons fine fresh bread crumbs
1 large egg yolk
1 scallion, minced
1 tablespoon freshly grated Parmesan
1 tablespoon olive oil
1 garlic clove, minced and mashed to a paste with 1/8 teaspoon salt
2 teaspoons fresh lemon juice

Steps:

  • Make soup:
  • In a large heavy saucepan cook onion and rosemary in oil over moderate heat, stirring, until onion is softened. Add escarole, stirring to coat with oil, and cook, covered, 1 minute. Add broth and orzo and simmer, partially covered, stirring occasionally, 10 minutes.
  • Make meatballs while soup simmers:
  • In a bowl combine well all meatball ingredients except oil and season with salt and pepper. Form mixture into meatballs about 1 inch in diameter. In a heavy 9-inch skillet heat oil over moderately high heat until hot but not smoking and brown meatballs about 3 minutes (meatballs will not be cooked through).
  • Add meatballs to soup and simmer, partially covered, 5 minutes. Stir in garlic paste, lemon juice, and salt and pepper to taste.

TURKEY-MEATBALL SOUP WITH ESCAROLE AND PAPPARDELLE



Turkey-Meatball Soup with Escarole and Pappardelle image

Whenever possible, make your own stock; it tastes far better than the canned version. Always serve this dish with a fork and soup spoon.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 13

1 pound ground turkey
1 egg white
1 cup coarsely chopped parsley leaves
1 medium-size onion, coarsely chopped
2 garlic cloves, minced
1 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly cracked black pepper, plus more to taste
1 teaspoon extra-virgin olive oil
3 shallots, minced
8 cups Chicken Stock to Make 1 1/2 Quarts, or low-sodium canned
1 tablespoon thyme
4 ounces pappardelle, cooked al dente
1 bunch escarole (about 3/4 pound), trimmed, washed, and coarsely chopped

Steps:

  • In a bowl, combine the turkey, egg white, parsley, onion, half of the garlic, salt, and pepper and fluff with a fork. Shape into balls the size of walnuts (about 24 meatballs).
  • In a large nonstick skillet over medium heat, cook the meatballs until cooked through, crispy, and golden, about 5 minutes. Using a slotted spoon, transfer the meatballs to a paper towel-lined plate.
  • In a soup pot over medium-high heat, add the oil, remaining garlic, and shallots and cook until translucent and soft, about 5 minutes. Add the chicken stock and simmer. Add the thyme, meatballs, and pasta and return to a simmer. Stir in the escarole and salt and pepper to taste. Ladle into 4 deep soup bowls and serve.

TURKEY MEATBALL AND ESCAROLE SOUP



Turkey Meatball and Escarole Soup image

From The Italian Slow Cooker, by Michele Scicolone. I have not made this yet, but it seems like a natural. Because the meatballs are added halfway through, it's not a recipe for those who need to be away all day. However, I think I would freeze the meatballs, and add them at the beginning. Escarole is a wonderful leafy vegetable, not well known in the US. Spinach or Swiss chard are suitable substitutes. The original recipe did not specify, but spinach should really be added only towards the end of the entire cooking period.

Provided by duonyte

Categories     Spinach

Time 8h25m

Yield 8 serving(s)

Number Of Ingredients 10

3 large carrots, chopped
10 cups chicken broth
1/2 lb escarole, washed and cut into bite-size bits
1 lb ground turkey
1 small onion, mindced
2 large eggs, beaten
1/2 cup plain breadcrumbs
1/2 cup grated parmesan cheese, Parmigiano-Regianno recommended
1 teaspoon salt
1/4 teaspoon fresh ground black pepper

Steps:

  • In a 3 quart or larger slow cooker, combine the carrots, broth and escarole. Cover and cook on LOW for 4 hours.
  • In a medium bowl, combine the turkey, onion, eggs, bread crumbs, grated Parmesan, salt and pepper. Mix well and make 1 inch meatballs and carefully add to the slow cooker at the 4 hour mark.
  • Cover and cook 4 hours longer, or until the meat and veggies are cooked through. Serve sprinkled with the additional cheese.
  • Note: Swiss chard or spinach would be good subs for the escarole. I would separate the leaves from the stems of the Swiss chard and add them first. The leaves of the chard and spinach should be added right at the end - you can raise to high for the last few minutes.

Nutrition Facts : Calories 224.3, Fat 9.9, SaturatedFat 3.3, Cholesterol 103.2, Sodium 1485.7, Carbohydrate 10.8, Fiber 2.1, Sugar 3.1, Protein 21.5

TURKEY-ESCAROLE SOUP WITH FARFALLINE



Turkey-Escarole Soup with Farfalline image

Provided by Food Network Kitchen

Categories     main-dish

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 21

2 tablespoons extra-virgin olive oil
2 leeks (white and light green parts only), thinly sliced
3 stalks celery, chopped
3 carrots, chopped
2 parsnips, chopped
4 quarts Turkey Broth, recipe follows
Kosher salt
1 small head escarole, chopped
2 wide strips lemon zest (removed with a vegetable peeler)
3 cups chopped leftover roast turkey (skin removed)
1 cup farfalline or other small pasta
Juice of 1/2 lemon
1/4 cup chopped fresh dill and/or parsley (optional)
1 turkey carcass (from a roasted bird)
2 onions, cut into chunks
2 carrots, cut into chunks
3 stalks celery, cut into chunks
1 bunch fresh parsley
4 cloves garlic, smashed (unpeeled)
1 teaspoon black peppercorns
2 bay leaves

Steps:

  • Heat the olive oil in a Dutch oven or large pot over medium heat. Add the leeks, celery, carrots and parsnips and cook, stirring occasionally, 10 minutes. Add the broth and bring to a simmer. Season with salt and simmer until the vegetables are tender, about 20 minutes.
  • Add the escarole and lemon zest to the pot and simmer until the escarole is tender, about 10 more minutes.
  • Add the turkey and pasta and cook until the pasta is partially cooked, about 4 minutes. (The pasta will continue cooking in the hot soup.) Remove from the heat and stir in the lemon juice. Discard the lemon zest and top with the herbs.
  • Insert kitchen shears into the carcass and make a few cuts to get you started. Then, use your hands to carefully pull the carcass into 4 or 5 pieces.
  • Combine the carcass, onions, carrots, celery, parsley, garlic, peppercorns and bay leaves in a stockpot. Cover with cold water (about 7 quarts).
  • Bring to a boil, then reduce the heat to medium low. Simmer about 2 hours, occasionally skimming any foam or fat from the surface with a large spoon or ladle.
  • Pour through a large mesh strainer into a pot; discard the solids. Cool slightly, then refrigerate in covered containers for up to 3 days or freeze for up to 2 months.

ESCAROLE AND TURKEY SAUSAGE SOUP (SOUTH BEACH DIET PHASE 2)



Escarole and Turkey Sausage Soup (South Beach Diet Phase 2) image

From most recent book. Haven't tried. Escarole is a hearty green that is just as delicious served raw in salads as it is cooked into soups or sauteed with olive oil and fresh lemon juice. Meatball lovers can replace the sausage with mini chicken or turkey meatballs made with lean white meat.

Provided by Lizzie Rodriquez

Categories     Stew

Time 45m

Yield 4 1.5 cup servings, 4 serving(s)

Number Of Ingredients 8

8 ounces sweet reduced-fat Italian sausage (either chicken or turkey)
1 tablespoon extra virgin olive oil
1 medium onion, finely chopped
1/2 teaspoon dried rosemary, crumbled
salt
1 garlic clove, minced
12 ounces head escarole, cut into cross-wise strips, washed, and spun dry
3 3/4 cups low sodium chicken broth

Steps:

  • Lightly coat a heavy bottomed nonstick saucepan with cooking spray and heat over medium-high heat. Add sausages and reduce heat to medium; cook, stirring occasionally, until browned on all sides., 8 to 10 mintues. Transfer to a cuttting board.
  • Add oil to the pan and heat over medium heat. Add onion, rosemary, and a generous pinch of salt and cook, stirring occasionally until onion is softened, about 6 minutes. Stir in garlic and cook 2 minutes longer.
  • Meanwhile, cut sausages in half lengthwise, the cut widthwise into 1/2 inches pieces.
  • Add escarole to the pan, in batches if necessary., and stir just until wilted. Add sausage to the broth, bring to a simmer, and cook just until heated through, about 2 minutes. Serve warm.

Nutrition Facts : Calories 93.5, Fat 4.9, SaturatedFat 0.9, Sodium 87.5, Carbohydrate 8.7, Fiber 3.1, Sugar 1.7, Protein 5.9

TURKEY ESCAROLE SOUP WITH PARMESAN



Turkey Escarole Soup With Parmesan image

Food & Wine 1998. "Escarole gives this mild, straightforward soup an attractive edge best matched by a tart, herbaceous California Sauvignon Blanc"

Provided by dicentra

Categories     Poultry

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

12 slices Italian bread, 1/2 inch-thick slices
1/4 cup freshly grated parmesan cheese, plus more
parmesan cheese, for serving
2 tablespoons unsalted butter
1 large onion, coarsely chopped
2 large garlic cloves, minced
1 head escarole, thinly sliced crosswise (about 1 pound)
salt & freshly ground black pepper
6 cups chicken stock
2 cups diced cooked turkey (about 1/2 pound)

Steps:

  • Preheat the oven to 350°. Arrange the bread slices on a baking sheet, sprinkle the 1/4 cup of Parmesan on top and toast for about 10 minutes, or until the bread is golden and the cheese is bubbling.
  • Melt the butter in a large saucepan. Add the onion and garlic and cook over moderately low heat, stirring occasionally, until tender, about 10 minutes.
  • Stir in the escarole, 3/4 teaspoon of salt and 1/4 teaspoon of pepper. Add the chicken Stock and bring to a boil.
  • Reduce the heat to moderately low and cook until the escarole is tender, about 7 minutes.
  • Add the turkey and cook just until heated through. Spoon the soup into bowls, add the Parmesan toasts and serve with additional cheese.

Nutrition Facts : Calories 352.9, Fat 11.8, SaturatedFat 5.1, Cholesterol 56.5, Sodium 693.5, Carbohydrate 34.4, Fiber 4.1, Sugar 5.5, Protein 26.3

TURKEY ESCAROLE SOUP



Turkey Escarole Soup image

Make and share this Turkey Escarole Soup recipe from Food.com.

Provided by hungrykitten

Categories     Poultry

Time 35m

Yield 5 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
2 cups matchstick carrots (or shredded, about 2/3 of a 10 oz bag)
1 small onion, finely chopped
2 garlic cloves, minced
3 (14 1/2 ounce) cans chicken broth
2 cups water
2 heads escarole, cut into 1 inch pieces (1 1/2 lbs)
1/2 cup orzo pasta
2 cups leftover cooked turkey, chopped
1/8 teaspoon fresh coarse ground black pepper
1/2 cup freshly grated parmesan cheese

Steps:

  • In a 6 quart Dutch oven heat oil on medium high until hot. Add carrots, onion and garlic; cook 4 minutes or until onion softens, stirring frequently. Stir in broth and water; heat to boiling. Stir in escarole and orzo; heat to boiling.
  • Reduce heat to medium low; simmer, uncovered, 6 minutes or until escarole and orzo are tender. Stir in turkey and black pepper. Reduce heat to low and simmer 3 minutes until turkey is heated through. Serve with parmesan.

Nutrition Facts : Calories 327, Fat 10.6, SaturatedFat 3.6, Cholesterol 51.4, Sodium 1101, Carbohydrate 26.9, Fiber 8.4, Sugar 4.3, Protein 30.9

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