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Escarole Soup with Turkey Meatballs Recipe

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This recipe for Escarole Soup with Turkey Meatballs is from Talarico Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For Soup
1 onion, chopped fine
1 teaspoon chopped fresh rosemary leaves or 1/2 teaspoon dried rosemary, crumbled
1 tablespoon olive oil
1/2 pound escarole (about 1/2 head), cut crosswise into 1/2-inch strips, washed well, and spun dry (about 6 cups packed)
7 1/2 cups of low-sodium chicken broth or homemade stock
2 cups low-salt beef broth
1/4 cup orzo (rice-shaped pasta) or other small pasta or arborio rice

For Meatballs
1 package ground turkey
3 tablespoons fine fresh bread crumbs
1 large egg
1 scallion, minced
1 tablespoon freshly grated Parmesan
1 tablespoon olive oil
1 garlic clove, minced and mashed to a paste with 1/8 teaspoon salt
2 teaspoons fresh lemon juice
Directions:
Directions:
Make soup:
In a large heavy saucepan cook 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 broths 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 cooked through).

Add meatballs to soup and simmer, partially covered, 5 minutes. Stir in garlic paste, lemon juice, and salt and pepper to taste.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
45 min or less
Personal Notes:
Personal Notes:
Joe is not a huge fan or orzo and prefers rice.

 

 

 

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