Escarole and Orzo Soup with Turkey Parmesan Meatballs

Ingredients

• ¼ teaspoon ground black pepper
• 8 cups low-salt chicken broth
• 2 tablespoons fresh Italian parsley
• 2 garlic cloves
• ¾ teaspoon salt
• 1 cup carrots
• ¾ cup orzo (rice-shaped pasta)
• + 6 more ingredients
• • 4 cups escarole (about 1/2 medium head)
  • ¼ cup freshly grated Parmesan cheese
  • 12 ounces lean ground turkey
  • ¼ cup plain dried breadcrumbs
  • 2 tablespoons water
  • 1 large egg

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 chil...

View full recipe at Epicurious