Escarole Soup with Turkey Meatballs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Can be prepared in 45 minutes or less. Ingredients:
1 onion, chopped fine |
1 teaspoon chopped fresh rosemary leaves or 1/2 teaspoon dried rosemary, crumbled |
1 tablespoon olive oil |
1/2 pound escarole (about 1/2 head), cut crosswise into 1/2-inch strips, washed well, and spun dry (about 6 cups packed) |
3 1/2 cups low-salt chicken broth |
1/4 cup orzo (rice-shaped pasta) or other small pasta |
1/4 pound ground turkey |
3 tablespoons fine fresh bread crumbs |
1 large egg yolk |
1 scallion, minced |
1 tablespoon freshly grated parmesan |
1 tablespoon olive oil |
1 garlic clove, minced and mashed to a paste with 1/8 teaspoon salt |
2 teaspoons fresh lemon juice |
Directions:
1. Make soup: In a large heavy saucepan cook onion and rosemary in oil over moderate heat, stirring, until onion is softened. Add escarole, stirring to coat with oil, and cook, covered, 1 minute. Add broth and orzo and simmer, partially covered, stirring occasionally, 10 minutes.
2. Make meatballs while soup simmers: In a bowl combine well all meatball ingredients except oil and season with salt and pepper. Form mixture into meatballs about 1 inch in diameter. In a heavy 9-inch skillet heat oil over moderately high heat until hot but not smoking and brown meatballs about 3 minutes (meatballs will not be cooked through).
3. Add meatballs to soup and simmer, partially covered, 5 minutes. Stir in garlic paste, lemon juice, and salt and pepper to taste.
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