View Full Version : Orzo and Escarole Soup with Turkey-Parmasean Meatballs BA Feb 03
01-25-2003, 11:54 AM
This was soooooo good. The meatballs were absolutely delicious (I used pecorino romano cheese). It makes a ton! It was a great soup for such cold weather.
01-27-2003, 08:36 AM
Thanks for the review! I was wondering whether or not to make this one.
01-27-2003, 09:07 AM
Would you mind posting the recipe? This sounds wonderful!
01-27-2003, 09:29 AM
Emilycat, you will love this one! I sure did! I made it yesterday and it was easy and the meatballs add tremendous flavor to the soup. I used Parmesano Reggiano cheese. I can't wait to try some of the other soups in the article.
Lisa, I would be happy to post the recipe, but I am at work and won't be able to do it until tonight.
01-27-2003, 09:33 AM
* Exported from MasterCook *
Escarole and Orzo Soup with Turkey-Parmesan Meatballs
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups and Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 cloves garlic, 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
Whisk egg and 2 tablespiins water in a 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 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.
per serving: 350 cal, 14g fat, 132mg chol
01-27-2003, 09:35 AM
Thanks so much for posting the recipe...I can't wait to try it!
01-27-2003, 09:43 AM
Gosh, this looks almost identical to the Italian Wedding Soup recipe that I've been making for several years - it's become my favorite soup. I think the only major difference is that it uses turkey instead of beef in the meatballs.
Italian Wedding Soup
1/2 pound extra-lean ground beef
1 egg, lightly beaten
2 tablespoons dried bread crumbs
1 tablespoon grated Parmesan cheese
1/2 teaspoon dried basil
1/2 teaspoon onion powder
5 3/4 cups chicken broth
2 cups thinly sliced escarole
1 cup uncooked orzo pasta
1/3 cup finely chopped carrots
In medium bowl, combine meat, egg, bread crumbs, cheese, basil, and onion powder; shape into 3/4-inch balls.
In large saucepan, heat broth to boiling; stir in escarole or spinach, pasta, carrot, and meatballs. Return to boil; reduce heat to medium. Cook at slow boil for 10 minutes or until pasta is tender to bite. Stir frequently to prevent sticking. Serve with additional grated Parmesan cheese sprinkled on top.
01-27-2003, 09:45 AM
You're right, Eva, it is very close. Btw: I forgot to add that I used Italian style bread crumbs.
01-27-2003, 10:03 AM
Wendy I also used Italien style breadcrumbs, it was delicious!
Powered by vBulletin® Version 4.2.0 Copyright © 2013 vBulletin Solutions, Inc. All rights reserved.