I had made a bunch of turkey broth so I wanted to make a soup and this was what I came up with. It was so good for lunches!
1 lb minced turkey
1 small onion, shredded
4 garlic cloves, minced
3 large eggs
2 cups fresh parsley, finely chopped
1 lb curly endive, chopped (bite size)
8 cups turkey broth
1 tsp salt
1 tsp pepper
Meatballs: In a medium mixing bowl, combine turkey, shredded onion, garlic, 1 large egg, and parsley. Make into small bite size meatballs, around half an inch in diameter. Preheat oven to 350F and place meatballs on baking sheet. Bake for 20 minutes.
Soup: In a large sauce pot, heat up broth and add curly endive and let simmer for 10 minutes. Add meatballs and stir. Using a measuring cup, remove 1 cup of broth and set it aside to cool for 5 minutes. Add 2 eggs to the broth in the measuring cup and whisk. Slowly drip egg mixture back into soup while stirring constantly. This is what gives you the tasty strings of egg in the broth.