Escarole and Orzo Soup with Meatballs

Name: Escarole and Orzo Soup with Meatballs Recipe
Yield: 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)

Number of Servings: 4

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)

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.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving