Escarole Soup with Turkey Meatballs
Try this Escarole Soup with Turkey Meatballs recipe, or contribute your own. "Lunch" and "Turkey" are two of the tags cooks chose for Escarole Soup with Turkey Meatballs.
Yield: 1 Ready in 1 hours
favorite of 3 people 1 people want to try
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|1 Onion; chopped fine|
|3 tbFine fresh breadcrumbs|
|1 tbolive oil|
|1/4 cOrzo; (rice shaped pasta)|
|1 cloveGarlic; minced|
|1/2 lbEscarole; (about 1/2 head)|
|1 Scallion; minced|
|1/4 lbGround turkey|
|1 lgEgg yolk|
|1 tsfresh rosemary; Chopped|
|1 tbolive oil|
|1 tbGrated Parmesan; fresh|
|3 1/2 cLow salt chicken broth|
|2 tsFresh Lemon Juice|
Escarole Soup with Turkey Meatballs Preparation
Make 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. Yield: 2 servings NOTES : Recipe courtesy Gourmet Magazine Recipe by: Cooking Live Show #CL9041 Posted to MC-Recipe Digest by "Angele and Jon Freeman"
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