Recipe - Escarole Soup With Turkey Meatballs

FOR SOUP
1 Onion; chopped fine
1 teaspoon Chopped fresh rosemary
leaves or One half teaspoon
dried rosemary crumbled
1 tablespoon Olive oil
One half pound Escarole; (about One half head),
cut crosswise into One half
inch strips, washed well
and spun dry, (about 6
cups, packed)
3 One half cup Low salt chicken broth
One fourth cup Orzo; (rice shaped pasta) or
other small pasta

FOR MEATBALLS
One fourth pound Ground turkey
3 tablespoon Fine fresh breadcrumbs
1 lg 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 teaspoon Fresh lemon juice

Make soup:

In a large heavy saucepan cook the 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 9inch skillet heat oil over moderately high heat until hot but not
smoking and brown meatballs about 3 minutes (meatballs will not be
completely cooked through).

Add meatballs to soup and simmer, partially covered, 5 minutes. Stir in
garlic paste, lemon juice, and salt and pepper to taste.

Yield: 2 servings

NOTES : Recipe courtesy Gourmet Magazine

Recipe by: Cooking Live Show #CL9041

Posted to MCRecipe Digest by "Angele and Jon Freeman"
jfreeman@comteck.com on Feb 7, 1998