Escarole and Orzo Soup With Turkey Parmesan Meatballs

Yesterday the day was overcast and cool.  A nice respite from the heat we have been having.  I thought I would take advantage of the cool weather and make some soup I have been wanting to try.

I had most of the ingredients  - except the escarole.  So off to the store I went.  Wouldn't you know it - I could not find any escarole.  So I substituted some spinach.

In the kitchen, I began my soup preparation.  The meatballs are assembled first and then put in the fridge for 30 minutes.  Next the broth is brought to a boil and the carrots and orzo are added.  Reduce the heat and simmer for about 8 minutes.  Add the meatballs, simmer, add the chopped escarole (spinach in my case) simmer, taste and serve.

Easy preparation for a very delicious and satisfying soup.  Everyone enjoyed it - there wasn't a drop leftover.  This soup is a winner.  To be made again and again.

Escarole and Orzo Soup With Turkey Parmesan Meatballs
From Bon Appetit



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)

Directions:

1. 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.

2. 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.)

3. Ladle soup into bowls and serve.

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