In a medium bowl, combine first 6 ingredients (turkey through garlic powder); shape into 3/4-inch balls.
In a large saucepan, bring the broth to a boil; stir in escarole, onion, carrot and meatballs.
Return to a boil then reduce heat to medium and cook at a slow boil for 15 minutes. Soup is done when meatballs float to the top and escarole has wilted.