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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 356.1
  • Total Fat: 10.3 g
  • Cholesterol: 121.2 mg
  • Sodium: 2,718.5 mg
  • Total Carbs: 35.4 g
  • Dietary Fiber: 3.1 g
  • Protein: 28.9 g

View full nutritional breakdown of Escarole and Orzo Soup with Meatballs calories by ingredient
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Escarole and Orzo Soup with Meatballs

Submitted by: MRSESTEWART
Escarole and Orzo Soup with Meatballs

Number of Servings: 4

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)

Directions

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.

Serving Size: Makes 4 "Main Serving" bowls

Number of Servings: 4

Recipe submitted by SparkPeople user MRSESTEWART.






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