Escarole and Orzo Soup With Meatballs
Photo © Deb Perelman
- 1 large egg
- 2 tablespoons water
- 1/4 cup plain dried breadcrumbs
- 12 ounces lean ground turkey
- 1/4 cup freshly grated Parmesan 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) low-salt chicken broth
- 1 cup chopped peeled carrots
- 3/4 cup orzo (rice-shaped pasta)
- 4 cups coarsely chopped escarole (about 1/2 medium head)
- Produce
- Carrots (1 cup)
- Escarole (4 cups)
- Italian parsley, fresh (2 tablespoons)
- Meat
- Ground turkey, lean (12 ounces)
- Canned Goods
- Chicken broth, low-salt (8 cups)
- Cooking & Baking
- Black pepper, ground (1/4 teaspoon)
- Garlic cloves (2)
- Salt (3/4 teaspoon)
- Pasta & Grains
- Orzo (3/4 cup)
- Bread & Baked Goods
- Breadcrumbs, plain dried (1/4 cup)
- Drinks
- Water (2 tablespoons)
- Dairy
- Parmesan cheese (1/4 cup)
- Refrigerated
- Egg, large (1)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published February 22, 2008 (4 years ago).
15 people saved this recipe.
