Wednesday, November 3, 2010

Juliana's Butcher Block

In the absence of Soup Night this week, I decided to have Juliana's Butcher Block. In the first installment of the season, Juliana's Butcher Block made Spinach and Orzo Soup with Turkey Parmesan Meatballs. It was great and very hearty.

Spinach and Orzo Soup with Turkey Parmesan Meatballs
serves 4
*adapted from Epicurious

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

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

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.
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