Escarole and Orzo Soup with Turkey Parmesan Meatballs

Escarole and Orzo Soup with Turkey Parmesan Meatballs
Photo by Pornchai Mittongtare

Ingredients

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

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

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