Escarole Soup with Turkey Meatballs Recipe

Upload a Photo

Ready in: < 30 minutes
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 2

Ingredients:
***For soup***
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, cut crosswise into strips, washed dried
3 1/2 cups low-salt chicken broth
1/4 cup orzo (rice-shaped pasta) or other small pasta
***For meatballs***
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

Turn this recipe into a puzzle! [click]

Directions:

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.

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).

Add meatballs to soup and simmer, partially covered, 5 minutes. Stir in garlic paste, lemon juice, and salt and pepper to taste.

This recipe from CDKitchen for Escarole Soup with Turkey Meatballs serves/makes 2