{
 "@context": "https://schema.org",
 "@type": "Recipe",
 "author": {
  "@type": "Organization",
  "name": "asharedpalate.com"
 },
 "name": "Turkey Meatball and Escarole Soup",
 "description": "A winter dinner soup of tender turkey-breast meatballs, escarole, carrots and small whole-wheat pasta in low-sodium chicken broth, an Italian wedding soup with a measured pinch of Parmesan.",
 "recipeCategory": [
  "Dinner"
 ],
 "recipeYield": "6 servings",
 "totalTime": "PT1H",
 "recipeIngredient": [
  "1 tbsp (13.5 g) olive oil, for the meatballs",
  "1 tbsp (13.5 g) olive oil, for the pot",
  "1 medium onion, chopped (110 g)",
  "2 medium carrots, diced (122 g)",
  "2 medium celery stalks, diced (80 g)",
  "8 cups (1,920 g) low-sodium chicken broth",
  "12 cups (300 g) chopped escarole",
  "2½ oz (71 g) dry whole-wheat small soup pasta, such as ditalini or acini di pepe",
  "1 lb (453 g) ground turkey breast, 99% fat-free",
  "½ cup (40 g) rolled oats, for the meatballs",
  "¼ cup water, to soak the oats",
  "1 large egg white (33 g)",
  "2 tbsp (10 g) grated Parmesan, for the meatballs",
  "3 tbsp (11.4 g) chopped fresh parsley",
  "1 tsp (3.1 g) garlic powder",
  "1 tsp (1 g) dried oregano",
  "½ tsp (1.15 g) black pepper",
  "¼ tsp salt, for the meatballs (1.5 g)",
  "½ tsp salt, for the soup (3 g)",
  "1 tbsp (5 g) grated Parmesan, for serving"
 ],
 "recipeInstructions": [
  {
   "@type": "HowToStep",
   "text": "Stir the oats and the water together in a large bowl and leave them 5 minutes, until the oats have taken up the water."
  },
  {
   "@type": "HowToStep",
   "text": "Add the turkey, egg white, 2 tbsp Parmesan, parsley, garlic powder, oregano, pepper, ¼ tsp salt and 1 tbsp of the olive oil. Mix with a fork or wet hands just until it holds together; the mixture is soft."
  },
  {
   "@type": "HowToStep",
   "text": "With wet hands, roll about 36 meatballs of about 17 g each onto a plate. Chill them while you start the soup."
  },
  {
   "@type": "HowToStep",
   "text": "Warm the other 1 tbsp of olive oil in a large pot over medium heat. Cook the onion, carrots and celery 6 to 8 minutes, until soft. Add the broth and ½ tsp salt, cover and bring to a boil."
  },
  {
   "@type": "HowToStep",
   "text": "Turn the heat down to a steady simmer. Slip the meatballs in one at a time, cover, and simmer 12 to 13 minutes. Water boils at about 203 °F here at 5,430 ft, so the house gives the 10 minutes a sea-level pot needs a quarter longer (CSU Extension). A meatball is done when a thermometer in the middle reads 165 °F; cut one open to check it is no longer pink."
  },
  {
   "@type": "HowToStep",
   "text": "Stir in the pasta and simmer until it is tender, about 10 to 12 minutes, a little longer than the package says at this altitude (our kitchen practice: we extend it a quarter). Stir now and then so it does not stick."
  },
  {
   "@type": "HowToStep",
   "text": "Stir in the escarole a handful at a time and cook 3 to 4 minutes, until it is wilted and tender."
  },
  {
   "@type": "HowToStep",
   "text": "Ladle into six bowls, 6 meatballs each, and sprinkle each with a scant 1 tsp (5 g in all) of the Parmesan for serving."
  },
  {
   "@type": "HowToStep",
   "text": "Cool leftovers no more than 2 hours (1 hour above 90 °F) before they go in the fridge, in shallow containers. Reheat each serving to a rolling boil, and the meatballs to 165 °F."
  }
 ],
 "nutrition": {
  "@type": "NutritionInformation",
  "servingSize": "1 of 6",
  "calories": "286 kcal",
  "proteinContent": "29.6 g",
  "carbohydrateContent": "23.8 g",
  "fatContent": "9.6 g",
  "saturatedFatContent": "2.1 g",
  "sugarContent": "at least 2.9 g (1 row carries no value)",
  "sodiumContent": "518 mg",
  "fiberContent": "4.7 g"
 },
 "image": "https://asharedpalate.com/assets/scenes/italian-wedding-soup.jpg",
 "imageAlt": "Turkey meatballs, carrots, small pasta and wilted escarole in a clear broth, a pinch of grated Parmesan on top, in a bowl",
 "url": "https://asharedpalate.com/italian-wedding-soup"
}