Escarole and Orzo Soup with Turkey Meatballs

From the food blog comes this delicious recipe.


1 large egg
2 Tablespoons water
¼ cup plain dried breadcrumbs
12 ounces lean ground turkey
¼ cup freshly grated Parmesan cheese
2 Tablespoons chopped fresh Italian parsley
2 garlic cloves, minced
¾ teaspoon salt
¼ teaspoon ground black pepper
8 cups (or more) low-salt chicken broth
1 cup chopped peeled carrots
¾ cup orzo (rice-shaped pasta)
4 cups coarsely chopped escarole (about ½ medium head)


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 ¼- inch-diameter meatballs. Place on baking sheet; cover and chill 30 minutes.

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.)

Ladle soup into bowls and serve.

Makes 4 servings

You may also like...