Escarole and Orzo Soup with Turkey Parmesan Meatballs

By Bostoncook

Ingredients

• 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 low-salt chicken broth
• 1 cup chopped peeled carrots
• 3/4 cup orzo
• 4 cups coarsely chopped escarole, or spinach

Preparation

Step 1

1. Whisk egg and 2 tbs water together. Mix in breadcrumbs; let stand 5 mins.

2. Add turkey-s&p; gently stir to blend.

3. Using wet hands, shape into 1 ¼"-diameter meatballs. Place on baking sheet; cover and chill 30 mins.

4. Bring 8 cups broth to boil. Add carrots and orzo; reduce heat and simmer uncovered 8 mins.

5. Add meatballs and simmer 10 mins. Stir in escarole and simmer until meatballs, orzo, and escarole are tender, about 5 mins longer. Season.

Notes: Easy and delicious.