Italian Egg Drop Soup With Meatballs

From rachaelraymag.com.

• Ready In: 40 mins
• Serves: 6

Ingredients

• 1  lb ground turkey, preferably thighs
• 1  cup  seasoned  Italian seasoned breadcrumbs
• 6  large eggs
• 1⁄2 cup parmesan cheese, plus more for serving
•  salt and pepper
• 3  tablespoons extra virgin olive oil
• 1  large onion, finely chopped
• 6  cups chicken broth
• 1  head escarole, coarsely chopped
• 1  lemon, cut into wedges

Directions

1. In a large bowl, combine the turkey, bread crumbs, 3 eggs, 1/4 cup parmesan and 1/2 teaspoon each salt and pepper. Roll the mixture into 3/4-inch meatballs and set aside.
2. In a large pot, heat the olive oil over medium heat. Add the onion and cook, stirring occasionally, until softened and slightly browned, about 8 minutes. Pour in the broth, increase the heat to high and bring to a boil. Add the meatballs and return to a boil. Lower the heat and simmer until the meatballs are cooked through, about 10 minutes. Stir in the escarole.
3. In a small bowl, lightly beat the remaining 3 eggs with 2 tablespoons water and 1/4 teaspoon each salt and pepper. Slowly drizzle the egg mixture into the simmering broth, pushing the meatballs and escarole aside. Stir in the remaining 1/4 cup parmesan cheese and season with salt and pepper. Serve with more parmesan and the lemon wedges.