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.

Let's cook with our recipes!

ESCAROLE AND ORZO SOUP WITH TURKEY PARMESAN MEATBALLS

Escarole and Orzo Soup with Turkey Parmesan Meatballs image

Categories Soup/Stew Leafy Green Pasta Poultry turkey Sauté Low Fat Parmesan Winter Healthy Simmer Bon Appétit

Yield Makes 4 main-course servings

Number Of Ingredients 13

Ingredients

1 large egg
2 tablespoons water
1/4 cup plain dried breadcrumbs
12 ounces lean ground turkey
1/4 cup freshly grated Parmesan 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) low-salt chicken broth
1 cup chopped peeled carrots
3/4 cup orzo (rice-shaped pasta)
4 cups coarsely chopped escarole (about 1/2 medium head)

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

Escarole Soup with Turkey Meatballs image

Categories Soup/Stew Pasta Poultry turkey Vegetable Quick & Easy Winter Escarole Gourmet

Yield Serves 2

Number Of Ingredients 16

Ingredients

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

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.