Escarole and eggless meatballs
Cooking Time
45 minutes
Yields
4-6 servings
Ingredients
Escarole
2 heads of escarole
2 tablespoons of extra-virgin olive oil
2 garlic cloves sliced
Meatballs
1 pound of organic ground turkey
1/2 teaspoon cumin, oregano, ground onion, garlic and salt.
1/2 cup sweet onion minced
1 tablespoons of olive oil
1 chia egg ( tablespoon of ground chia seeds and 3 tablespoons of water).
6 - 8 cups of chicken stock or bone broth
Directions
Heat 2 tablespoons of oil in a stockpot on medium heat and sauté garlic until fragrant, just turning golden. Add the chopped escarole (or greens of your choice) in stockpot, greens should be a little wet. Add all at once so that it will not splatter ion hot oil and sauté until wilted.
While escarole is cooking, mix the turkey meat with the spices, onion, olive oil and chia egg. Shape the meat into small meatballs. (You can make the meatballs ahead of time.)
Add the meatballs to the stockpot with the broth and allow to cook for about 45 minutes at medium heat.