Italian Wedding Soup, Kinda
 
escarole soup with turkey meatballs 
 
i make all kinds of adjustments to this recipe depending on what kind of 
greens i have. i also lesve out the turkey and add beans for my 
vegatarian friends. for broth i use vegie stock. 
 
truly a great soup can be prepared in 45 minutes or less. 
 
  for soup
1   onion, chopped fine
1 tsp  chopped fresh rosemary leaves or 1/2 teaspoon dried
  rosemary, crumbled
1 Tbsp  olive oil
1/2 lb.  escarole (about 1/2 head), cut crosswise into 1/2-inch
  strips, washed well, and spun dry (about 6 cups packed)
3-1/2 cup  low-salt chicken broth
1/4 cup  orzo (rice-shaped pasta) or other small pasta
 
  for meatballs
1/4 lb.  ground turkey
3 Tbsp  fine fresh bread crumbs
1 large  egg yolk
1   scallion, minced
1 Tbsp  freshly grated parmesan
1 Tbsp  olive oil
 
1   garlic clove, minced and mashed to a paste with 1/8 teaspoon salt
2 tsp  fresh lemon juice
 
make soup: 
in a large heavy saucepan cook 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 9-inch skillet heat oil over moderately high heat until hot but 
not smoking and brown meatballs about 3 minutes (meatballs will not be 
cooked through). 
 
add meatballs to soup and simmer, partially covered, 5 minutes. stir in 
garlic paste, lemon juice, and salt and pepper to taste. 
serves 2. 
 
 
gourmet 
 
-- 
(ID: 6326) Mirror: rec.food.recipes: Sun, Sep 5, 2004


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