Spinach and Orzo Soup with Turkey Parmesan Meatballs
serves 4
*adapted from Epicurious
Ingredients
Meatballs
1 large egg
2 tablespoons water
1/4 cup breadcrumbs
12 oz. lean ground turkey
1/4 cup freshly grated Parmesan cheese
2 tbs chopped fresh Italian parsley
2 garlic cloves, minced
3/4 tsp salt
1/4 ttsp ground black pepper
Soup
8 cups chicken broth
1 tbs olive oil
1 cup chopped peeled carrots
1 cup chopped onion
3/4 cup orzo
4 cups chopped spinach
Directions
Whisk egg and 2 tablespoons water in medium bowl. Mix in breadcrumbs; let stand 5 minutes. Add turkey, Parmesan cheese, parsley, garlic, salt, and pepper; gently stir to blend. Shape turkey mixture into 1 1/4-inch-diameter meatballs. Place on a baking sheet; cover and chill 30 minutes.
In a large pot, heat olive oil. Add onion, and sauté until browned. Add chicken broth, and bring to a boil. Add carrots and orzo; reduce heat to medium and simmer uncovered 8 minutes. Add turkey meatballs and simmer 10 minutes. Stir in spinach and simmer until turkey meatballs, orzo, and escarole are tender, about 5 minutes longer. Season soup with salt and pepper. Ladle soup into bowls and garnish with Parmesan.
