Escarole Soup With Turkey Meatballs
Serves: 4
Lelia Marks
1 January 1970
Based on User reviews:
53
Spice
49
Sweetness
51
Sourness
37
mins
Prep time (avg)
3.8
Difficulty
Ingredients:
1 tbsp
Olive Oil450 g
Ground Turkey3 tbsps
Bread Crumb (fine fresh)1 large
Egg Yolk1 tbsp
Freshly Grated Parmesan2 tsps
Lemon Juice (fresh)Directions:
1
Make soup: In a large heavy saucepan cook onion and rosemary in oil over moderate heat, stirring, until onion is softened
2
Add escarole, stirring to coat with oil, and cook, covered, 1 minute
3
Add broth and orzo and simmer, partially covered, stirring occasionally, 10 minutes
4
In a large heavy saucepan cook onion and rosemary in oil over moderate heat, stirring, until onion is softened
5
Add escarole, stirring to coat with oil, and cook, covered, 1 minute
6
Add broth and orzo and simmer, partially covered, stirring occasionally, 10 minutes
7
Make meatballs while soup simmers: In a bowl combine well all meatball ingredients except oil and season with salt and pepper
8
Form mixture into meatballs about 1 inch in diameter
9
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)
10
Add meatballs to soup and simmer, partially covered, 5 minutes
11
Stir in garlic paste, lemon juice, and salt and pepper to taste
12
In a bowl combine well all meatball ingredients except oil and season with salt and pepper
13
Form mixture into meatballs about 1 inch in diameter
14
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)
15
Add meatballs to soup and simmer, partially covered, 5 minutes
16
Stir in garlic paste, lemon juice, and salt and pepper to taste