Greg DuPree
Active Time
35 Mins
Total Time
35 Mins
Yield
Serves 10 (serving size: 1 1/4 cups)

This recipe comes courtesy best-selling author Ann Hood, whose book of stories and recipes, Kitchen Yarns: Notes on Life, Love, and Food, is out soon. For convenience, Hood sometimes makes the meatballs ahead of time, freezes them, and thaws them before adding to the soup. She likes to make her own chicken stock for even richer flavor: She puts the picked carcass bones of a roast chicken (or a picked rotisserie chicken) in a Dutch oven, covers it with water, then adds three carrots before simmering.

How to Make It

Step 1

Combine turkey, breadcrumbs, eggs, parsley, and garlic in a large bowl. Add 1/2 teaspoon salt and 1/2 teaspoon pepper; mix gently with your hands until mixture doesn’t stick to your hands and ingredients are well blended. Place a half-dollar-size portion of turkey mixture in your palm; roll with both hands until you form a firm, bite-size ball. Repeat procedure to make about 40 meatballs.

Step 2

Heat a large nonstick skillet over medium-high; add 2 tablespoons oil. Add about 10 meatballs to pan; cook until well browned all over, about 3 minutes. Place on a baking sheet lined with paper towels. Repeat procedure 3 times with remaining oil and remaining meatballs.

Step 3

Bring stock to a simmer in a large Dutch oven over medium. Add escarole; cook until tender, about 3 minutes. Add meatballs, chicken, quartered eggs, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper; serve immediately.

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