Turkey-Meatball Soup With Escarole And Pappardelle

Ingredients

• 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