Escarole And Orzo Soup With Turkey Parmesan Meatballs
Serves: 6
Cierra Adams
1 January 1970
Based on User reviews:
47
Spice
43
Sweetness
60
Sourness
42
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 large
Egg2 tbsps
Water340 g
Lean Ground Turkey2 tbsps
Italian Parsley (chopped fresh)3 tsp
Salt1 tsp
Ground Black Pepper1 cup
Peeled Carrots (chopped)Directions:
1
Whisk egg and 2 tablespoons water in medium bowl to blend
2
Mix in breadcrumbs; let stand 5 minutes
3
Add turkey, Parmesan cheese, parsley, garlic, salt, and pepper; gently stir to blend
4
Using wet hands, shape turkey mixture into 1 1/4-inch-diameter meatballs
5
Place on baking sheet; cover and chill 30 minutes
6
Bring 8 cups chicken broth to boil in large pot
7
Add carrots and orzo; reduce heat to medium and simmer uncovered 8 minutes
8
Add turkey meatballs and simmer 10 minutes
9
Stir in chopped escarole and simmer until turkey meatballs, orzo, and escarole are tender, about 5 minutes longer
10
Season soup to taste with salt and pepper
11
(Can be made 2 hours ahead
12
Rewarm over medium heat, thinning with more broth if desired
13
) Ladle soup into bowls and serve
14
Whisk egg and 2 tablespoons water in medium bowl to blend
15
Mix in breadcrumbs; let stand 5 minutes
16
Add turkey, Parmesan cheese, parsley, garlic, salt, and pepper; gently stir to blend
17
Using wet hands, shape turkey mixture into 1 1/4-inch-diameter meatballs
18
Place on baking sheet; cover and chill 30 minutes
19
Bring 8 cups chicken broth to boil in large pot
20
Add carrots and orzo; reduce heat to medium and simmer uncovered 8 minutes
21
Add turkey meatballs and simmer 10 minutes
22
Stir in chopped escarole and simmer until turkey meatballs, orzo, and escarole are tender, about 5 minutes longer
23
Season soup to taste with salt and pepper
24
(Can be made 2 hours ahead
25
Rewarm over medium heat, thinning with more broth if desired
26
) Ladle soup into bowls and serve