Recipes Forum

Escarole with Turkey Meatballs Soup - Featured Recipe in January 2009 Newsletter

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Special thanks to ObesityHelp member Shauna S. who originally posted this recipe right here.

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)
? 3 1/2 cups low-salt chicken broth
? 1/4 cup orzo (rice-shaped pasta) or other small pasta

For meatballs

? 1/4 pound ground turkey
? 3 tablespoons fine fresh bread crumbs
? 1 large egg yolk
? 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

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 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 cooked through).
Add meatballs to soup and simmer, partially covered, 5 minutes. Stir in garlic paste, lemon juice, and salt and pepper to taste.

I always put some fresh shredded parm cheese on the top - mmmm it's sooo yummy! And if you don't want to spend all the time making the meatballs - I've also just grabbed a bag of turkey meatballs and popped them in.

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