Ingredients Jump to Instructions ↓

  1. 1 Onion - chopped fine

  2. 1 teaspoon 5ml Chopped fresh rosemary leaves (or 1/2 tspn dried rosemary, crumbled)

  3. 1/2 lb 227g / 8oz Escarole - (abt 1/2 head) - cut crosswise Into 1/2" strips, washed well, spun dry

  4. 3 1/2 cups 829ml Low salt chicken broth

  5. 1/4 cup 59ml Orzo or other small pasta For Meatballs

  6. 1/4 lb 113g / 4oz Ground turkey

  7. 3 tablespoons 45ml Fine fresh breadcrumbs

  8. 1 tablespoon 15ml Egg yolk (large)

  9. 1 Scallion - minced

  10. 1 tablespoon 15ml Freshly-grated Parmesan Salt - to taste Freshly-ground black pepper - to taste

  11. 1 tablespoon 15ml Olive oil

  12. 1 Garlic clove - minced, mashed with

  13. 1/8 teaspoon 0.6ml Salt - to form a paste

  14. 2 teaspoons 10ml Fresh lemon juice

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Make soup: In a large heavy saucepan cook the 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 completely 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 yields 2 servings.


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