1 pound ground turkey meat
1 tablespoon dry oregano
2 good pinches of In The Kitchen With Scotty “Cook’s Line Seasoning”
1/4 teaspoon ground nutmeg
1/2 teaspoon red pepper flakes
Place the ground turkey in a bowl followed up with all the other ingredients. Mix by hand until thoroughly combined and set aside while you prepare the soup.
Escarole and Bean Soup
3 tablespoons extra virgin olive oil
1 medium yell onion, diced
3 cloves of garlic smashed and minced
2 quarts low or no sodium chicken broth (homemade if you have it)
1 can (15 ounces) Cannellini beans, drained and rinsed
1 can (15 ounces) Butter beans or white lima beans, drained and rinsed
1 pound fresh Escarole, rinsed and chopped
- In a heavy bottom soup pot begin heating your olive oil. Add in the onion and garlic and slowly sweat until the onion is tender and translucent. Season with “Cook’s Line Seasoning”, about 2 good pinches. Add the chicken stock and begin to simmer.
- With a small melon ball scoop, or by hand, begin forming meatballs. Ball up and round off, then carefully drop into the simmering broth. Cook through slow;y about 15 minutes
- Add in the rinsed beans and chopped escarole. Stir carefully as to not break up the beans and meatballs. Let everything slowly cook through for 15-20 minutes. *before serving I wanted a little extra garlic flavor so micro-planed/grated 1 large fresh garlic clove into the soup. It was fresh, delicious and wonderful*
- Spoon out the soup into soup bowls, or the whole thing in a soup tureen. Grate fresh Parmigiano-Reggiano on top and serve with a well-crusted bread. Enjoy!
Don't forget to stop by the "SHOP" section of this website to purchase any In The Kitchen With Scotty handcrafted sauces and spice blends that you may need for this recipe. Happy Cooking, and thank-you for supporting my small business! -Scotty