Escarole soup with turkey meatballs

1 Servings

Ingredients

Quantity Ingredient
1 Onion; chopped fine
1 teaspoon Chopped fresh rosemary leaves or 1/2 teaspoon dried rosemary crumbled
1 tablespoon Olive oil
½ pounds Escarole; (about 1/2 head), cut crosswise into 1/2 - inch strips, washed well and spun dry, (about 6 cups, packed)
3½ cup Low salt chicken broth
¼ cup Orzo; (rice shaped pasta) or other small pasta
¼ pounds Ground turkey
3 tablespoons Fine fresh breadcrumbs
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

Directions

FOR SOUP

FOR MEATBALLS

Make soup:

In a large heavy saucepan cook the onion and rosemary in oil over moderate heat, stirring, until onion is softened. Add escarole, stirring to coat with oil, and cook, covered, 1 minute. Add broth and orzo and simmer, partially covered, stirring occasionally, 10 minutes.

Make meatballs while soup simmers: In a bowl combine well all meatball ingredients except oil and season with salt and pepper. Form mixture into meatballs about 1 inch in diameter. 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 completely cooked through).

Add meatballs to soup and simmer, partially covered, 5 minutes. Stir in garlic paste, lemon juice, and salt and pepper to taste.

Yield: 2 servings

NOTES : Recipe courtesy Gourmet Magazine Recipe by: Cooking Live Show #CL9041 Posted to MC-Recipe Digest by "Angele and Jon Freeman" <jfreeman@...> on Feb 7, 1998

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