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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|Serving Size: 1 Serving (1419g)|
|Recipe Makes: 1|
|Calories from Fat: 159 (31%)|
|Amt Per Serving||% DV|
|Total Fat 17.7g||24 %|
|Saturated Fat 5g||25 %|
|Monounsaturated Fat 8.3g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 289mg||89 %|
|Sodium 2470.2mg||85 %|
|Potassium 2249.9mg||59 %|
|Total Carbohydrate 43.2g||13 %|
|Dietary Fiber 12.6g||50 %|
|Sugars, other 30.6g|
|Protein 50.3g||72 %|
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Calories per serving: 519
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