Ingredients
· 1 lb ground turkey
· 2 cloves garlic
· 1 egg
· ½ cup plain dried breadcrumbs
· ¼ cup grated parmesan
· Salt and pepper
· 1 tbsp olive oil
· 1 med onion
· 29 oz diced tomatoes
· 1 head of escarole
· Orzo 1 cup
· 5 cups chicken broth
Directions
1. In a large pot, heat olive oil over medium. Cook onion, stirring occasionally, until softened, 3-4 minutes. Add broth, orzo, and tomatoes (with juice); bring to a simmer.
2. In a bowl, combine turkey, garlic, egg, breadcrumbs, parmesan, 1 tsp salt, and ¼ tsp pepper. Using 1 tbsp for each, roll mixture into balls.
3. Add meatballs to pot; cook, without stirring, until meatballs float to surface, about 5 minutes.
4. Add as much escarole (cored, trimmed, and coarsely chopped) to pot as will fit. Cook, gradually adding remaining escarole, until wilted and meatballs are cooked through, about 5 minutes more. Thin soup with water if desired; season with salt and pepper. Serve soup sprinkled with more parmesan.
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