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.
