Escarole and Orzo Soup with Turkey Parmesan Meatballs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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If desired, grate a little extra Parmesan cheese for passing; a sprinkling over the soup will echo the flavor in the meatballs. Ingredients:
1 large egg |
2 tablespoons water |
1/4 cup plain dried breadcrumbs |
12 ounces lean ground turkey |
1/4 cup freshly grated parmesan cheese |
2 tablespoons chopped fresh italian parsley |
2 garlic cloves, minced |
3/4 teaspoon salt |
1/4 teaspoon ground black pepper |
8 cups (or more) low-salt chicken broth |
1 cup chopped peeled carrots |
3/4 cup orzo (rice-shaped pasta) |
4 cups coarsely chopped escarole (about 1/2 medium head) |
Directions:
1. Whisk egg and 2 tablespoons water in medium bowl to blend. Mix in breadcrumbs; let stand 5 minutes. Add turkey, Parmesan cheese, parsley, garlic, salt, and pepper; gently stir to blend. Using wet hands, shape turkey mixture into 1 1/4-inch-diameter meatballs. Place on baking sheet; cover and chill 30 minutes.
2. Bring 8 cups chicken broth to boil in large pot. Add carrots and orzo; reduce heat to medium and simmer uncovered 8 minutes. Add turkey meatballs and simmer 10 minutes. Stir in chopped escarole and simmer until turkey meatballs, orzo, and escarole are tender, about 5 minutes longer. Season soup to taste with salt and pepper. (Can be made 2 hours ahead. Rewarm over medium heat, thinning with more broth if desired.)
3. Ladle soup into bowls and serve.
4. Per serving: calories, 350; total fat, 14 g; saturated fat, 5 g; cholesterol, 132 mg Nutritional analysis provided by Bon Appétit
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