14. Escarole and Orzo Soup with Turkey Parmesan 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)

Instructions:

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.

Notes

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

Recipe Source

Originally posted 2019-02-07 16:09:41.

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