Escarole and Orzo Soup with Turkey Parmesan Meatballs
You can never have too many main course recipes, so give Escarole and Orzo Soup with Turkey Parmesan Meatballs a try. One serving contains 367 calories, 39g of protein, and 8g of fat. This recipe serves 4. Autumn will be even more special with this recipe. Head to the store and pick up ground pepper, carrots, garlic cloves, and a few other things to make it today. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. From preparation to the plate, this recipe takes around 45 minutes.
Instructions
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.
Per serving: calories, 350; total fat, 14 g; saturated fat, 5 g; cholesterol, 132 mg