Escarole Soup with Turkey Meatballs Recipe

Name: Escarole Soup with Turkey Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 onion, chopped fine; 1 teaspoon chopped fresh rosemary leaves or 1/2 teaspoon dried rosemary, crumbled; 1 tablespoon olive oil; 1/2 pound escarole (about 1/2 head), cut crosswise into 1/2-inch strips, washed well, and spun dry (about 6 cups packed); 3 1/2 cups low-salt chicken broth; 1/4 cup orzo (rice-shaped pasta) or other small pasta; 1/4 pound ground turkey; 3 tablespoons fine fresh bread crumbs; 1 large egg yolk; 1 scallion, minced; 1 tablespoon freshly grated Parmesan; 1 tablespoon olive oil; 1 garlic clove, minced and mashed to a paste with 1/8 teaspoon salt; 2 teaspoons fresh lemon juice

Servings: persons

1 onion, chopped fine
1 teaspoon chopped fresh rosemary leaves or 1/2 teaspoon dried rosemary, crumbled
1 tablespoon olive oil
1/2 pound escarole (about 1/2 head), cut crosswise into 1/2-inch strips, washed well, and spun dry (about 6 cups packed)
3 1/2 cups low-salt chicken broth
1/4 cup orzo (rice-shaped pasta) or other small pasta
1/4 pound ground turkey
3 tablespoons fine fresh bread crumbs
1 large egg yolk
1 scallion, minced
1 tablespoon freshly grated Parmesan
1 tablespoon olive oil
1 garlic clove, minced and mashed to a paste with 1/8 teaspoon salt
2 teaspoons fresh lemon juice

1
In a large heavy saucepan cook onion and rosemary in oil over moderate heat, stirring, until onion is softened.
2
Add escarole, stirring to coat with oil, and cook, covered, 1 minute.
3
Add broth and orzo and simmer, partially covered, stirring occasionally, 10 minutes.
4
In a bowl combine well all meatball ingredients except oil and season with salt and pepper.
5
Form mixture into meatballs about 1 inch in diameter.
6
In a heavy 9-inch skillet heat oil over moderately high heat until hot but not smoking and brown meatballs about 3 minutes (meatballs will not be cooked through).
7
Add meatballs to soup and simmer, partially covered, 5 minutes.
8
Stir in garlic paste, lemon juice, and salt and pepper to taste.

581

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 onion, chopped fine, 1 teaspoon chopped fresh rosemary leaves or 1/2 teaspoon dried rosemary, crumbled, 1 tablespoon olive oil, 1/2 pound escarole (about 1/2 head), cut crosswise into 1/2-inch strips, washed well, and spun dry (about 6 cups packed), and more.

Yes, Escarole Soup with Turkey Meatballs falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Escarole Soup with Turkey Meatballs

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