This is my all time favorite soup. The recipe is from Epicurius.com. The
first time I made it took me 45 mins and the recipe says.
If you want it lighter, leave out the meatballs or orzo.


Escarole Soup with Turkey Meatballs


Truly a GREAT soup
Can be prepared in 45 minutes or less.

For soup
1 onion, chopped fine
1 teaspoon chopped fresh rosemary leaves or 1/2 teaspoon dried
rosemary, crumbled
1 tablespoon olive oil
1/2 pound 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 low-salt chicken broth
1/4 cup orzo (rice-shaped pasta) or other small pasta

For meatballs
1/4 pound ground turkey
3 tablespoons fine fresh bread crumbs
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

Make soup: In a large heavy saucepan cook 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 cooked through).

Add meatballs to soup and simmer, partially covered, 5 minutes. Stir in
garlic paste, lemon juice, and salt and pepper to taste. Serves 2.

Gourmet
Amy^,,^


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