- Details
-
Parent Category: Recipes
FOR THE SOUP:
1 onion, chopped fine
1 teaspoon chopped fresh rosemary leaves, crumbled
1 tablespoon olive oil
1/2 pound escarole (about 1/2 head), cut crosswise into 1/2 - inch
strips, washed well and spun dry (about 6 cups, packed)
3 1/2 cups low salt chicken broth
1/4 cup orzo (rice shaped pasta) or other small pasta
FOR THE FOR MEATBALLS:
1/4 pound 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
TO MAKE THE 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.
