Turkey-Meatball Soup With Escarole And Pappardelle

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1 pound ground turkey

1 egg white

1 cup coarsely chopped parsley leaves

1 medium-size onion, coarsely chopped

2 garlic cloves, minced

1 teaspoon kosher salt, plus more to taste

1/4 teaspoon freshly cracked black pepper, plus more to taste

1 teaspoon extra-virgin olive oil

3 shallots, minced

8 cups Chicken Stock to Make 1 1/2 Quarts, or low-sodium canned

1 tablespoon thyme

4 ounces pappardelle, cooked al dente

1 bunch escarole (about 3/4 pound), trimmed, washed, and coarsely chopped

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