Escarole And Orzo Soup With Turkey Parmesan Meatballs Food

ESCAROLE AND ORZO SOUP WITH TURKEY PARMESAN MEATBALLS

Escarole and Orzo Soup with Turkey Parmesan Meatballs image

Categories Soup/Stew Leafy Green Pasta Poultry turkey Sauté Low Fat Parmesan Winter Healthy Simmer Bon Appétit

Yield Makes 4 main-course servings

Number Of Ingredients 13

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 (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)

Steps:

Whisk egg and 2 tablespoons water in medium bowl to blend. Mix in breadcrumbs; let stand 5 minutes. Add turkey, Parmesan cheese, parsley, garlic, salt, and pepper; gently stir to blend. Using wet hands, shape turkey mixture into 1 1/4-inch-diameter meatballs. Place on baking sheet; cover and chill 30 minutes.
Bring 8 cups chicken broth to boil in large pot. Add carrots and orzo; reduce heat to medium and simmer uncovered 8 minutes. Add turkey meatballs and simmer 10 minutes. Stir in chopped escarole and simmer until turkey meatballs, orzo, and escarole are tender, about 5 minutes longer. Season soup to taste with salt and pepper. (Can be made 2 hours ahead. Rewarm over medium heat, thinning with more broth if desired.)
Ladle soup into bowls and serve.

ESCAROLE SOUP WITH TURKEY MEATBALLS

Escarole Soup With Turkey Meatballs image

Make and share this Escarole Soup With Turkey Meatballs recipe from Food.com.

Provided by dicentra

Categories Poultry

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 lb ground turkey
2 eggs, beaten to mix
1 garlic clove, minced
1 small onion, minced
1/2 cup dry breadcrumbs
1/2 cup grated parmesan cheese
1/2 cup chopped fresh parsley
1 1/2 teaspoons salt
1/4 teaspoon fresh ground black pepper
3 tablespoons olive oil
1/2 head escarole, leaves washed well and chopped (about 1/2 pound)
1 1/2 quarts canned low sodium chicken broth or 1 1/2 quarts homemade stock
2 cups water
2 tablespoons red wine vinegar or 2 tablespoons white wine vinegar
1/4 teaspoon red pepper flakes

Steps:

In a medium bowl, mix together the turkey, eggs, garlic, onion, bread crumbs, Parmesan, parsley, 1/2 teaspoon of the salt, and the black pepper until thoroughly combined.
Shape the mixture into twenty meatballs.
In a large frying pan, heat 11/2 tablespoons of the oil over moderate heat. Add half the meatballs to the pan and cook, turning, until browned on all sides, about 3 minutes.
Remove the meatballs from the pan and drain on paper towels. Repeat with the remaining 11/2 tablespoons oil and the rest of the meatballs.
Put all of the meatballs, the escarole, broth, water, vinegar, red-pepper flakes, and the remaining 1 teaspoon of salt in a large pot.
Cover and bring to a simmer over moderate heat, stirring occasionally. The meatballs should be cooked through by the time the broth comes to a simmer.

Nutrition Facts : Calories 482.8, Fat 28.7, SaturatedFat 7.7, Cholesterol 206.3, Sodium 1433.2, Carbohydrate 19.5, Fiber 3.2, Sugar 2.6, Protein 38

MINESTRA (ESCAROLE AND LITTLE MEATBALLS SOUP)

Minestra (Escarole and Little Meatballs Soup) image

Make and share this Minestra (Escarole and Little Meatballs Soup) recipe from Food.com.

Provided by PamLuvs2Cook

Categories European

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 head escarole (about 1 pound)
6 quarts chicken broth, homemade if you have it
3 large carrots, chopped
1 lb ground veal or 1 lb beef
2 large eggs
1/2 cup onion, finely minced
1 cup plain breadcrumbs
1 cup freshly grated parmigiano-reggiano cheese
1 teaspoon salt
pepper, freshly ground (to taste)
8 ounces tubetti or 8 ounces spaghetti, broken into bite sized pieces
1 large egg, mixed
freshly grated parmigiano-reggiano cheese

Steps:

Trim the escarole and discard any bruised leaves. Cut off the stem ends. Seperate the leaves and wash well in cool water, especially the center of the leaves where soil collects. Stack the leaves and cut them crosswise into 1 inch strips. You should have about 4 cups.
In a large pot, combine the escarole, broth, carrots. Bring to a simmer and cook until the escarole is almost tender, about 30 minutes.
Meanwhile, mix together the ingredients for the meatballs. Shape the mixture into tiny meatballs, less than 1 inch in diameter.
When the escarole is cooked, stir in the pasta and return the soup to a simmer. Drop the meatballs into the soup. Cook over low heat, stirring gently, until the meatballs and pasta are cooked, about 20 minutes. Taste for seasoning. At this point I drizzle in one mixed egg and stir. It makes pretty egg flower strings throughout the soup.
Top with grated Parmesan and serve hot.

Nutrition Facts : Calories 603, Fat 18.5, SaturatedFat 7.2, Cholesterol 164.7, Sodium 3876.1, Carbohydrate 53.2, Fiber 5.9, Sugar 7.7, Protein 51.5

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