Escarole and Orzo Soup with Little Meatballs
(Zuppa di Scarola e Orzo con Polpettine)
Ingredients:
1 large egg
2 tablespoons water
1/4 cup plain dried breadcrumbs
12 ounces lean ground turkey
1/4 cup freshly grated Parmigiano 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) chicken broth
1 cup chopped peeled carrots
3/4 cup orzo (rice-shaped pasta)
4 cups coarsely chopped escarole (about 1/2 medium head)
Directions:
Whisk egg and 2 tablespoons water in medium bowl to blend.
Mix in breadcrumbs; let stand 5 minutes.
Add turkey, Parmigiano cheese, parsley, garlic, salt, and pepper; gently stir to blend.
Using wet hands, shape turkey mixture into 1 and 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.
Rewarm over medium heat, thinning with more broth if desired.
Ladle soup into bowls and serve. Makes 4 main-course servings.