Italian meatball soup with sweet potatoes and escarole
Paleo, Gluten Free, Soy-Free, Dairy-Free
In Italy, meatballs are almost never served on pasta. Known as polpette, they are much more often served en brodo, Italian for "in broth." Here, sweetly bitter escarole and fresh dill play off the warming spices seasoning the meat. The soup comes together quickly, but tastes like it simmered for hours.
- ¾ pound sweet potatoes
- ¼ pound carrots
- 3 scallions
- Peeled fresh garlic
- 1 cup chicken stock
- 10 ounces ground turkey
- 1 pasture-raised organic egg
- Meatball spice blend (nutmeg - coriander - cinnamon)
- ¼ cup almond meal
- ½ pound escarole
- Fresh dill
Prep the soup ingredients
- Scrub or peel the sweet potatoes and carrots and trim off the ends; cut the potatoes and carrots in half lengthwise, then crosswise into ¼-inch-thick half-moons.
- Trim the root ends from the scallions; finely chop the white and green parts, reserving the white parts for the soup and the green parts for the meatballs.
- Finely chop, press, or grate enough garlic to measure 1½ teaspoons.
Start the soup
While the soup cooks, prepare the meatballs.
Make the meatballs
- Cut a small corner from the turkey packaging; drain off any excess liquid. Transfer to a plate and pat dry with a paper towel.
While the meatballs cook, prep the escarole.
Prep the last ingredients; finish the soup
- Trim the root end from the escarole; coarsely chop the escarole.
- Coarsely chop the dill.
Chef’s Tip To get dinner on the table as quickly as possible, in Step 1, don’t bother peeling the potatoes or carrots (the peel has much of the flavor and nutrition, anyways). Be sure to slice the vegetables thinly, then start cooking the potatoes and carrots while you prep the garlic.
Nutrition per serving: Calories: 680, Protein: 42 g, Total Fat: 35 g, Monounsaturated Fat: 15 g, Polyunsaturated Fat: 5 g, Saturated Fat: 6 g, Cholesterol: 190 mg, Carbohydrates: 53 g, Fiber: 14 g, Added Sugar: 0 g, Sodium: 590 mg
Contains: tree nuts, eggs