Escarole Soup with Turkey Meatballs Recipe | Epicurious.com
"Can be prepared in 45 minutes or less...."
INGREDIENTS
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1 onion, chopped fine
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1 teaspoon chopped fresh rosemary leaves or 1/2 teaspoon dried rosemary, crumbled
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1 tablespoon olive oil
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1/2 pound escarole (about 1/2 head), cut crosswise into 1/2-inch strips, washed well, and spun dry (about 6 cups packed)
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3 1/2 cups low-salt chicken broth
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1/4 cup orzo (rice-shaped pasta) or other small pasta
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1/4 pound ground turkey
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3 tablespoons fine fresh bread crumbs
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1 large egg yolk
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1 scallion, minced
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1 tablespoon freshly grated Parmesan
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1 tablespoon olive oil
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1 garlic clove, minced and mashed to a paste with 1/8 teaspoon salt
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2 teaspoons fresh lemon juice
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