If desired, grate a little extra Parmesan cheese for passing; a sprinkling over the soup will echo the flavor in the meatballs.
Photo caption: THIS ORZO, ESCAROLE, AND MEATBALL SOUP IS A COMPLETE—AND COMPLETELY NUTRITIOUS—MEAL IN A BOWL.
Instructions
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 1¼-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.
PER SERVING: calories, 350; total fat, 14 g; saturated fat, 5 g; cholesterol, 132 mg
Notes
Excellent, 3½ ★ - Used 2/3 ground turkey and 1/3 sweet Italian sausages. Could use more escarole and cook more than 5 minutes
Cooked March 18, 2004
Family ratings & notes
Sign in to add yoursNobody has rated this one yet. Made it? Tell everyone how it went.
Other text on the original page (not part of this recipe)
Clipping text (from the same magazine page)
AT THIS TIME of year, there is no dish quite as comforting, or as wholesome, as a steaming bowl of soup. It's the perfect meal for supper or lunch—just add a salad and a crusty loaf of whole grain bread.
And making soup is a great way to spend time in the kitchen. Find a spare evening or weekend afternoon and carve out a little quality time with your soup pot. Soon your kitchen will be warmed up and filled with luscious aromas. It's the best cure for the winter blues.
Health Matters — Souping Up the Pantry
Soup is such a comforting winter staple that it's nice to be able to whip up a pot of the warming stuff without a trip to the supermarket. Keep these nutritious basics on hand, and instant soup suppers will be easier than ever.
- low-fat, reduced-sodium vegetable, chicken, and beef broths
- canned seasoned diced or whole tomatoes
- canned garbanzo, black, or red kidney beans, or cannellini
- dried lentils, barley (quick-cooking, if preferred), white or brown rice, couscous, and small pasta shapes
- dried wild mushrooms
- fresh vegetables, like carrots, onions, celery, and potatoes
- frozen chopped broccoli, spinach, and mustard greens