Best 2 Escarole And Orzo Soup With Turkey Parmesan Meatballs Recipes
Escarole and orzo soup is a classic Italian dish that is both comforting and delicious. The escarole adds a slightly bitter flavor to the soup, while the orzo pasta provides a hearty texture. Turkey parmesan meatballs are a delicious addition to the soup, adding a savory and cheesy flavor. This soup is a great way to use up leftover turkey, and it can also be made with chicken or beef. It is a healthy and satisfying meal that is perfect for a cold winter day.
Check out the recipes below so you can choose the best recipe for yourself!
ESCAROLE AND ORZO SOUP WITH TURKEY PARMESAN MEATBALLS
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
Steps:
- 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.
Tips:
- To save time, use store-bought chicken broth or vegetable broth instead of making your own. You can control the sodium level and flavor by making your own broth.
- If you don't have orzo, you can use another small pasta shape, such as ditalini or acini de pepe.
- If you don't have escarole, you can use another leafy green, such as spinach, kale, or Swiss chard.
- To make the meatballs ahead of time, brown them in a skillet and then transfer them to a slow cooker. Cover them with sauce and cook on low for 4-6 hours, or until they are cooked through.
- Serve the soup with a sprinkling of grated Parmesan cheese and a side of crusty bread.
Conclusion:
This escarole and orzo soup with turkey parmesan meatballs is a delicious and hearty meal that is perfect for a cold winter day or a comforting dinner. The meatballs are packed with flavor and the escarole and orzo add a nice texture and flavor to the soup. The soup is also a good source of protein and vegetables, making it a healthy and satisfying meal.
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