Escarole Soup With Turkey Meatballs

Recipe Ingredients

		For Soup
1		Onion - chopped fine
1 teaspoon	5ml	Chopped fresh rosemary leaves
		Crumbled
1 tablespoon	15ml	Olive oil
1/2 lb	227g / 8oz	Escarole - (about 1/2 head), cut crosswise into 1/2 - inch strips,
		Washed well and spun dry - (about 6 cups,
		Packed)
3 1/2 cups	829ml	Low salt chicken broth
1/4 cup	40g / 1.4oz	Orzo - (rice shaped pasta) or other small pasta
		For Meatballs
1/4 lb	113g / 4oz	Ground turkey
3 tablespoons	45ml	Fine fresh breadcrumbs
1 tablespoon	15ml	Egg yolk (large)
1		Scallion - minced
1 tablespoon	15ml	Freshly grated parmesan
1 tablespoon	15ml	Olive oil
1		Garlic clove - minced and mashed to a paste with 1/8 teaspoon salt
2 teaspoons	10ml	Fresh lemon juice

Recipe Instructions

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.

Source:
Cooking Live Show #CL9041

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