Escarole and Orzo Soup with Turkey Parmesan Meatballs Recipe at Epicurious.com

Escarole and Orzo Soup with Turkey Parmesan Meatballs

Bon Appétit | February 2003

If desired, grate a little extra Parmesan cheese for passing; a sprinkling over the soup will echo the flavor in the meatballs.

Yield: Makes 4 main-course servings

  • 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)

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.

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.)

Ladle soup into bowls and serve.

Per serving: calories, 350; total fat, 14 g; saturated fat, 5 g; cholesterol, 132 mg

Nutritional analysis provided by Bon Appétit

via Escarole and Orzo Soup with Turkey Parmesan Meatballs Recipe at Epicurious.com.

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