Escarole and Orzo Soup with Little Meatballs ~ Zuppa di Scarola e Orzo con Polpettine Recipe

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Prep time:
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Servings: 4 Servings
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Ingredients

Cost per serving $0.36 view details
  • 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

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

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Nutrition Facts

Amount Per Serving %DV
Serving Size 188g
Recipe makes 4 servings
Calories 350  
Calories from Fat 84 24%
Total Fat 9.37g 12%
Saturated Fat 2.52g 10%
Trans Fat 0.23g  
Cholesterol 119mg 40%
Sodium 607mg 25%
Potassium 435mg 12%
Total Carbs 41.44g 11%
Dietary Fiber 2.6g 9%
Sugars 3.08g 2%
Protein 23.5g 38%
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