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  • Escarole and Orzo Soup with Little Meatballs ~ Zuppa di Scarola e Orzo con Polpettine

    1 vote
    Escarole and Orzo Soup with Little Meatballs ~ Zuppa di Scarola e Orzo con Polpettine
    Prep: 38 min Cook: 15 min Servings: 4
    by Evelyn Scott
    106 recipes
    >

    Ingredients

    • 1 large egg
    • 2 tablespoons water
    • 1/4 cup plain dried breadcrumbs
    • 12 ounces lean ground turkey
    • 1/4 cup freshly grated Parmigiano 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) 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.
    2. Mix in breadcrumbs; let stand 5 minutes.
    3. Add turkey, Parmigiano cheese, parsley, garlic, salt, and pepper; gently stir to blend.
    4. Using wet hands, shape turkey mixture into 1 and 1/4-inch diameter meatballs.
    5. Place on baking sheet; cover and chill 30 minutes.
    6. Bring 8 cups chicken broth to boil in large pot.
    7. Add carrots and orzo; reduce heat to medium and simmer uncovered 8 minutes.
    8. Add turkey meatballs and simmer 10 minutes.
    9. Stir in chopped escarole and simmer until turkey meatballs, orzo, and escarole are tender, about 5 minutes longer.
    10. Season soup to taste with salt and pepper.
    11. Rewarm over medium heat, thinning with more broth if desired.
    12. Ladle soup into bowls and serve. Makes 4 main-course servings

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