Escarole and Orzo Soup
Adapted from Bon Apetit, February 2003
Author Note:
I read the reviews on this soup and many people said to double the turkey meatballs, which I totally agree. I didn’t have escarole so I used kale. I think spinach and chard would work great in this soup. If you don’t have orzo pasta, you can substitute any small shaped pasta.
1 large egg
2 Tbsp water
1/4 cup dried plain breadcrumbs
12 oz lean ground turkey
1/4 cup freshly grated parmesan cheese+ additional cheese for serving
2 Tbsp chopped italian parsley
3/4 tsp salt
1/4 tsp ground black pepper
8 cups (or more) low salt chicken broth
1 cup carrots, peeled and chopped
3/4 cup orzo (rice shaped pasta)
4 cups escarole, coarsely chopped
In a medium bowl, whisk egg and water. Mix breadcrumbs and let it stand for minutes. Add turkey, parmesan cheese, parsley, salt, black pepper; mix until it’s blended. Using wet hands, shape the turkey mixture into 1 1/4 inch diameter balls. Place on a baking sheet and refrigerate (chill) for 30 minutes.
Boil cups chicken broth in a large pot. Add the chopped carrots and orzo; reduce the heat to medium and simmer uncovered for 8 minutes. Add the turkey meatballs and simmer for 10 minutes. Add the chopped escarole and simmer until meatballs, orzo, and escarole; about 5 minutes. Season soup to taste with salt and black pepper. Ladle the soup into bowls and sprinkle more cheese on top (if using). (Can be made 2 hours ahead. Rewarm over medium heat, thinning with more broth if desired.)
