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Recipes

Escarole and Orzo Soup with Turkey Parmesan Meatballs

By Marie SimmonsPhotography by Pornchai Mittongtare

3.9

(108)

Image may contain Bowl Food Dish Meal Soup Bowl and Soup

Recipe information

  • Yield

    Makes 4 main-course

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)

Need to make a substitution?

Preparation

  1. Step 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.

    Step 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. DO AHEAD Can be made 2 hours ahead. Rewarm over medium heat, thinning with more broth if desired.

    Step 3

    Ladle soup into bowls and serve.

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