Escarole and Orzo Soup with Parmesan Turkey Meatballs

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Nutritional Info
  • Servings Per Recipe: 5
  • 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

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

Number of Servings: 5


    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)


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.