Ingredients

1/2 # ground turkey

10 TB grated Parmesan cheese

4 TB finely chopped parsley

6 TB fine fresh bread crumbs

1 large egg

6 TB olive oil

2 C finely chopped onion

2 TSP minced garlic

8 C packed shredded escarole

4 C chicken broth

Preparation

Combine turkey, 4 TB Parmesan, parsley, breadcrumbs and egg. Add pepper to taste forms small balls.

Heat 2 TB olive oil and brown meatballs in batches.

Add 2 TB olive oil and saute onion. Cook until softened and add garlic. Add escarole, cover and cook over low heat for 3 minutes stirring occasionally. Add broth and meatballs, simmer for 5 minutes or until meatballs are done. Server with additional Parmesan cheese.