Escarole soup with turkey meatballs
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Onion; chopped fine | |
| 1 | teaspoon | Chopped fresh rosemary leaves or 1/2 teaspoon dried rosemary crumbled |
| 1 | tablespoon | Olive oil |
| ½ | pounds | Escarole; (about 1/2 head), cut crosswise into 1/2 - inch strips, washed well and spun dry, (about 6 cups, packed) |
| 3½ | cup | Low salt chicken broth |
| ¼ | cup | Orzo; (rice shaped pasta) or other small pasta |
| ¼ | pounds | 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 |
Directions
FOR SOUP
FOR MEATBALLS
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" <jfreeman@...> on Feb 7, 1998