escarole and orzo soup with turkey parmesan meatballs

Thank goodness for hot soup in the cold weather months. This is my family’s go-to soup; it is hearty, filling, healthy, and tasty. If you like Italian Wedding Soup, you’ll love this recipe.

Escarole and Orzo Soup with Turkey Parmesan Meatballs
From Bon Appétit, February 2003

1 large egg
2 tbs. water
1/4 c. plain dried breadcrumbs
12 oz. lean ground turkey
1/4 c. freshly grated Parmesan cheese
2 tbs. chopped fresh Italian parsley
2 garlic cloves, minced
3/4 tsp. salt
1/4 tsp. ground black pepper

8 c. low-salt chicken broth
1 c. chopped peeled carrots
3/4 c. orzo
4 c. coarsely chopped escarole (about 1/2 medium head)

Whisk egg and 2 tbs. water in medium bowl to blend. Mix in breadcrumbs; let stand 5 minutes. Add turkey, 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 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.

spaghetti and meatballs

The meatballs from the recipe below make for great spaghetti and meatballs. They are really flavorful.

Meatballs with Parsley and Parmesan
From Bon Appetit, June 1996

4 eggs
1/2 c. breadcrumbs
6 tbs. grated Parmesan cheese
3 tbs. olive oil
1/4 c. chopped fresh parsley
3 garlic cloves, minced
2 tsp. salt
1 tsp. ground black pepper
2 lbs. lean ground beef
Additional olive oil, for frying

Stir eggs, breadcrumbs, Parmesan cheese, 3 tbs. olive oil, parsley, garlic, 2 tsp. salt, and pepper in large bowl to blend. Add ground beef and mix thoroughly. Form mixture into 1 1/2 inch diameter meatballs.

Pour enough oil into heavy large skillet to coat bottom; heat over medium-low heat. Working in batches, add meatballs and fry until brown and cooked through, turning frequently and adding more oil as needed, about 15 minutes per batch. Transfer to plate.