As I've said before, I am obsessed with soup. I could eat soup every single day for lunch so long as it's a hearty one and there's plenty of it! It's both healthy and satisfying. What could be better? Actually, I know what could be better than me eating soup ... watching my 15 month old gobble it up. I love seeing vegetables go into her mouth without coming right back out. Victory!
I tried this recipe for Escarole & Orzo Soup with Turkey Parmesan Meatballs from Bon Appetite and it was good. I doctored it up a bit to add more flavor. It's not a masterpiece soup but it is definitely something I will make throughout the winter to mix it up a bit. It's also a great way to get more leafy greens into your diet.
Escarole & Orzo Soup with Turkey Parmesan Meatballs
Adapted from Bon Appetite
For the meatballs:
1 large egg
2 T water
¼ cup plain dried breadcrumbs
12 oz lean ground turkey
¼ cup freshly grated parmesan cheese
2 T chopped fresh Italian parsley
2 garlic cloves, minced
¾ t salt
¼ t ground pepper
For the soup:
½ yellow onion, chopped
1 cup chopped peeled carrots
4 cloves of garlic, minced
1 bay leaf
1 celery stalk with leaves (whole)
6 cups chicken stock (I used 4 cups low sodium and 2 cups regular)
4 cups water
¾ cup orzo (rice shaped pasta)
4 cups coarsely chopped escarole (about ½ of one head)
Whisk egg and 2 T 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.
Adapted from Bon Appetite
For the meatballs:
1 large egg
2 T water
¼ cup plain dried breadcrumbs
12 oz lean ground turkey
¼ cup freshly grated parmesan cheese
2 T chopped fresh Italian parsley
2 garlic cloves, minced
¾ t salt
¼ t ground pepper
For the soup:
½ yellow onion, chopped
1 cup chopped peeled carrots
4 cloves of garlic, minced
1 bay leaf
1 celery stalk with leaves (whole)
6 cups chicken stock (I used 4 cups low sodium and 2 cups regular)
4 cups water
¾ cup orzo (rice shaped pasta)
4 cups coarsely chopped escarole (about ½ of one head)
Whisk egg and 2 T 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.
Heat 3 tablespoons of olive oil in a large pot or Dutch oven. Sauté onions on medium heat for 5 minutes. Add carrots and sauté for an additional 5 minutes. Add garlic and sauté for a few minutes. Add the chicken stock, water, bay leaf, celery stalk, sprinkle of salt and pepper. Bring to a boil, then reduce heat to medium and add orzo. Simmer uncovered for 8 minutes. Add turkey meatballs and simmer for 15 minutes. Stir in chopped escarole and simmer until turkey meatballs, orzo, and escarole are tender, about 15 minutes longer. Season soup to taste with salt and pepper. Make sure turkey meatballs are cooked through. Ladle into bowls and sprinkle with parmesan.
1 comment:
I made a version of this soup last night, random! I found the recipe in the Bon Appetit cookbook.
It was delish! You don't need to make your own stock, i used store bought broth. It was really easy and even better today.
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