I've been trying to buy one new vegetable everytime I go to Giant Eagle and incorporate it into a recipe. This week it was Escarole. Tastes pretty good, kind of like kale or swiss chard, but not as bitter and it holds up well in soups. Also chilling the meatballs before dropping them in the soup was a good tip that helps them stay together.
Makes 4 main-course servings.
Ingredients:
1 large egg
2 tablespoons water
1/4 cup plain dried breadcrumbs
12 ounces extra lean ground turkey
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh Italian parsley
2 garlic cloves, minced
3/4 teaspoon salt
1/4 teaspoon ground black pepper
8 cups (or more) low-salt chicken stock
1 cup chopped peeled carrots
3/4 cup orzo (rice-shaped pasta)
4 cups coarsely chopped escarole (about 1/2 medium head)
Whisk egg and 2 tablespoons water in medium bowl to blend. Mix in breadcrumbs; let stand 5 minutes. Add turkey, Parmesan cheese, parsley, garlic, salt, and pepper; gently stir to blend. Using wet hands, shape turkey mixture into 1 1/4-inch-diameter meatballs. Place on baking sheet; cover and chill 30 minutes.
Bring 8 cups chicken broth to boil in large pot. Add carrots and orzo; reduce heat to medium and simmer uncovered 8 minutes. Add turkey meatballs and simmer 10 minutes. Stir in chopped escarole and simmer until turkey meatballs, orzo, and escarole are tender, about 5 minutes longer. Season soup to taste with salt and pepper. (Can be made 2 hours ahead. Rewarm over medium heat, thinning with more broth if desired.)
Ladle soup into bowls and serve.
Looks delicious. Inspired me to make some Minestrone today, didn't have any escarole so I used some swiss chard, turned out pretty good.
ReplyDeletei just learned that swiss chard is a type of beet. and beets are good for purifying your blood and liver.
ReplyDeleteNow we know, and knowing's half the battle.
ReplyDelete