• 1 Tbs. extra virgin olive oil
• 1/2 cup finely choppedonion\cooked
• 2 clove garlic, minced
• 1 tsp. fresh rosemary leaves, or 1/2 tsp. dried rosemary, crumbled
• 1-1/2 Lbs. escarole, washed, dried, and chopped into 1-0/1 inch pieces
• 4 cup chicken stock
• 1 Lbs. ground turkey
• 1 largeegg
• 2 Tbs. mincedgreen onions
• 1 Tbs. choppedfresh parsley
• 1/3 cup freshlygrated Parmesan cheese
• 1/8 tsp. sea salt, or taste
• 1/8 tsp. freshly ground black pepper, or taste
• 4 lemon slice, optional

Preheat the oven to 350° F. Heat the oil in a large pot over medium heat. Add the onion, garlic, and rosemary and cook for 5 minutes, or until the onion is soft but not brown. Add the escarole and stock. Bring to a boil. Reduce the heat, partially cover the pot, and simmer for about 10 minutes, or until the escarole is tender. In a medium bowl, mix the turkey, egg, green onion, parsley, and cheese. Form into 1-0/1 inch balls. Lightly oil a baking dish large enough to hold the meatballs in a single layer. Add the meatballs. Bake for 10 minutes. Add the meatballs to the soup and simmer, partially covered, for 5 minutes. Season to taste with salt and pepper. Serve garnished with lemon slices (if using).