Escarole and Orzo Soup with Parmesan Turkey Meatballs
- Number of Servings: 5
Ingredients
1 large egg2 tablespoons water1/4 cup plain dried breadcrumbs12 ounces lean ground turkey1/4 cup freshly grated Parmesan cheese2 tablespoons chopped fresh Italian parsley2 garlic cloves, minced3/4 teaspoon salt1/4 teaspoon ground black pepper8 cups (or more) low-salt chicken broth1 cup chopped peeled carrots3/4 cup orzo (rice-shaped pasta)4 cups coarsely chopped escarole (about 1/2 medium head)
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.
Number of Servings: 5
Recipe submitted by SparkPeople user JEPAROO.
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.
Number of Servings: 5
Recipe submitted by SparkPeople user JEPAROO.
Nutritional Info Amount Per Serving
- Calories: 279.3
- Total Fat: 8.8 g
- Cholesterol: 86.0 mg
- Sodium: 346.0 mg
- Total Carbs: 25.6 g
- Dietary Fiber: 2.5 g
- Protein: 22.0 g
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