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Escarole and Orzo Soup with Turkey Parmesan Meatballs

4.2

(212)

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Escarole and Orzo Soup with Turkey Parmesan MeatballsPornchai Mittongtare

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

Recipe information

  • Yield

    Makes 4 main-course servings

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)

Preparation

  1. Step 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.

    Step 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.)

    Step 3

    Ladle soup into bowls and serve.

Nutrition Per Serving

Per serving: calories
350; total fat
14 g; saturated fat
5 g; cholesterol
132 mg
#### Nutritional analysis provided by Bon Appétit
TagsSoupSoup/StewMeatballOrzoPastaItalianEuropeanEscaroleChicoryLeafy GreensVegetableGround TurkeyTurkeyPoultryMainDinnerLunchNut FreeSimmerBon Appétit
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