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Escarole Soup with Turkey

1 pound ground raw turkey
1 cup grated Parmesan cheese, divided
1/3 cup fresh whole wheat bread crumbs
1 egg, slightly beaten
1/2 teaspoon poultry seasoning
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon garlic powder
1/2 cup tiny bow pasta, uncooked
1 pound escarole

Combine ground turkey, 1/2 cup grated Parmesan cheese, bread crumbs, egg and seasonings.
Shape into 3/4-inch balls. Heat broth in 4-quart Dutch oven to boiling point. Add turkey balls and
pasta. Simmer for 15 minutes, stirring occasionally. Meanwhile, wash escarole and coarsely chop.
Add to broth mixture. Continue simmering,uncovered, until escarole is wilted and tender, about 10
minutes. Serve with remaining cheese sprinkled over each serving.

Makes twelve cups.