What’s for dinner-Italian Wedding Soup

From my ex-husband’s cousin’s brother-in-law’s website:

http://www.lavillacucina.com/La_Villa_Cucina_Culinary_Travel_&Cooking_School_Vacations/Daniel_Rosatis_La_Villa_Cucina~Culinary_Travel&_Cooking_School_Vacations.html

Minestra Maritata
Italian-American “Wedding” Soup

¼ cup olive oil
2 Spanish onions, chopped
2 large carrots, diced
2 celery ribs, chopped
3 garlic cloves, passed through a garlic press
2 quarts rich chicken broth
2 bunches escarole, washed very well, then torn into small pieces

In a 8 quart pot, warm the oil over low heat…add the onion, carrots, celery and garlic…cook covered until onions are tender…add broth, bring to a simmer…season well with salt and pepper…add escarole…simmer uncovered until escarole is tender…while escarole is cooking prepare meatballs.

Turkey Meatballs:

2 pounds ground dark meat turkey
2 large eggs, lightly beaten
1 garlic clove, passed through a garlic press
20 sprigs Italian parsley, leaves only, chopped
½ cup grated parmigiano
½ cup fresh breadcrumbs
½ teaspoon pepper
½ teaspoon salt
pinch of nutmeg

Combine above ingredients in a medium size bowl, blend well with a wooden spoon…line a jelly roll pan with parchment paper…preheat oven to 400 degrees…form meatball mixture into small rounds using a tablespoon as measure…place on parchment lined pan…bake for 15 minutes or until firm, add to soup, continue to cook for 20 minutes more.

Serve soup in bowls with a generous spoonful of parmigiano.