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The Low-Carb Gourmet: 250 Delicious and Satisfying Recipes
by Karen Barnaby

Makes 4 servings

I think escarole, chicory, kale, and Swiss chard make delicious soups. The meatballs turn this soup into a meal.
Note: You can use spinach, zucchini, or a combination of both in place of the escarole.

• 1 Tbsp. (15 ml) extra-virgin olive oil
• 1/2 cup (120 ml) finely chopped onion
• 2 garlic cloves, minced
• 1 tsp. (5 ml) chopped fresh rosemary leaves or 1/2 tsp. (2.5 ml) dried rosemary, crumbled
• 1 1/2 lb. (680 g) escarole, washed, dried, and chopped into 1-inch (2.5-cm) pieces
• 6 cups (1.4 L) chicken stock
• 1 lb. (454 g) ground turkey
• 1 large egg
• 2 Tbsp. (30 ml) minced green onion
• 1 Tbsp. (15 ml) finely chopped fresh parsley
• 1/3 cup (80 ml) freshly grated Parmesan cheese
• Sea salt and freshly ground black pepper
• Lemon slices (optional)

--Preheat the oven to 350°F (175°C).

--Heat the oil in a large pot over medium heat. Add the onion, garlic, and rosemary and cook for 5 minutes, or until the onion is soft but not brown. Add the escarole and stock. Bring to a boil. Reduce the heat, partially cover the pot, and simmer for about 10 minutes, or until the escarole is tender.

--In a medium bowl, mix the turkey, egg, green onion, parsley, and cheese. Form into 1-inch (2.5-cm) balls. Lightly oil a baking dish large enough to hold the meatballs in a single layer. Add the meatballs. Bake for 10 minutes.

--Add the meatballs to the soup and simmer, partially covered, for 5 minutes. Season to taste with salt and pepper. Serve garnished with lemon slices (if using).

Per serving. Effective carbohydrates: 4.3 g; Carbohydrates: 10 g; Fiber: 5.7 g; Protein: 34 g; Fat: 18.4 g; Calories: 346


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