Italian Egg Drop Soup with Meatballs

Recipe from Rachael Ray. This is my new favorite soup. I halved the recipe.



1 pound ground turkey
1 cup seasoned Italian bread crumbs
6 large eggs
½ cup parmesan cheese (+ more for serving)
salt and pepper
3 TBSP extra-virgin olive oil
1 large onion, finely chopped
6 cups chicken broth
1 head escarole, finely chopped (endive/salad greens)
1 lemon, cut into wedges

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.

It was really easy to make and had really good flavor. The chicken broth makes it pretty salty, so be careful adding too much salt. This was my first time using endive and it was delicious. I'm adding this to my "make again" list.