Escarole and Orzo Soup with Turkey Parmesan Meatballs

american soup/stew leafy green pasta poultry turkey sauté low fat parmesan winter healthy simmer bon appétit

N/A

Makes 4 main-course servings

Source

Ingredients

1 large egg

2 tablespoons water

1/4 cup plain dried breadcrumbs

12 ounces lean ground turkey

1/4 cup freshly grated Parmesan cheese

2 tablespoons chopped fresh Italian parsley

2 garlic cloves, minced

3/4 teaspoon salt

1/4 teaspoon ground black pepper

8 cups (or more) low-salt chicken broth

1 cup chopped peeled carrots

3/4 cup orzo (rice-shaped pasta)

4 cups coarsely chopped escarole (about 1/2 medium head)

Method

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 1/4-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.