Can be prepared in 45 minutes or less.
Ingredients
Serves 2
For soup
For meatballs
Make soup:
Step 1
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:
Step 2
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).
Step 3
Add meatballs to soup and simmer, partially covered, 5 minutes. Stir in garlic paste, lemon juice, and salt and pepper to taste.
How would you rate Escarole Soup with Turkey Meatballs?
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Reviews (64)
Back to TopI changed this a little since I wanted more than 2 servings and didn't have all the ingredients. I used romano instead of parmesan and subbed garlic and parsley for the scallion in the meatballs. And I first mixed the egg and breadcrumbs and a little water and let that sit for a little before adding the other ingredients. I browned them in the same pot used to make the soup but I think next time I won't bother. For the soup, I omitted the onion and used 5 chopped carrots instead, which I didn't bother to saute. And I omitted the rosemary. The soup is FANTASTIC with the garlic added at the end. Do not leave it out!
Anonymous
New York, NY
1/10/2012
Very nice, a whole meal in one dish. Go easy on the raw garlic and lemon at the end as it can easily overwhelm the dish. I found the meatballs to be a little dull, so I spiked them with a little aleppo pepper and some of the rosemary the second time.
SophieThiele
Brooklyn
3/1/2011
Love this recipe, have made it exactly as is and my whole family devours it! I have a few picky eaters and they love the Turkey meatballs!
sb61
Boston
1/12/2011
I've been making this soup since it was first published and it is always a very satisfying winter meal. I also like to add cooked white beans to the soups.
katyscott
3/27/2010
美味!像往常一样,我与recepe愚弄make it work with what I had on hand - in this case, a turkey carcase, greens from my garden, and limes from my lime tree. The soup base was stock from the turkey carcase. Meat salvaged from the cooked bones was the basis for the meatballs. (I added celery salt and ground chipotle pepper to the meatball mix to make up for the overcooked meat - the result was light textured and very flavorful.) instead of escarole I used fresh garden greens - mostly Asian mustard and mizuna. The addition of the garlic and salt paste and lime juice at the end of the cooking made a lively dash of taste on top of the well-simmered flavors. YUM!! and Healthy!
dinahkap
Tucson AZ
12/12/2009
I love the simple flavors, yet when I bite into a meatball I get a garlicky surprise. I forgot to put in the rosemary, oil and onions but it was still delicious. This recipe is so simple to make, you just throw all the ingredients into the pot and let it cook for a little while.
cjadelaney
Boston
3/13/2009
Delicious soup! I took some others' advice and browned the meatballs in the same pot and added a can of white beans. Served with crusty french bread, this makes a hearty meal for a cold night.
padetran
Chicago
11/17/2008
Cooked meatballs first in a hot oven and used whole wheat orzo which added a nice nutty flavor. Definitely agree with idea of grating cheese on top at time of serving. Good recipe to cook on a Sunday and serve during the work week.
dajensen
Philadelphia, PA
10/25/2008
Loved this soup! Took the advice of other reviewers and made two changes: (1) cooked the meatballs first in the same pot used to cook the soup and (2) added a can of white beans. I definitely recommend adding the beans. My husband raved over this recipe. Great for a light dinner.
Anonymous
Morris Plains, NJ
1/28/2007
My friend who doesn't like turkey loves this recipe. We had it as a main course for dinner. Very good.
Anonymous
San Diego, CA
7/23/2006
I must have made a mistake somewhere...I love the flavor of rosemary, but it completely overpowered the soup. I did use dried, but used the amount called for. hmmm. I would try this again, though, with fresh rosemary. The meatballs were excellent and saved the recipe.
Susan771
3/4/2006
I loved the rosemary flavor. I omitted the pasta for a lighter dish. I will definately make this again.
maryleffer
Missoula, MT
2/26/2006
Delicious, light, adaptable and easy. I didn't have orzo, so I used rice - which I sauteed with the onions, and substituted spinach for escarole. I tripled up on the rosemary, garlic and lemon juice. My husband proclaimed it "tasty", which he rarely does - high praise. Perfect for a cold night, like tonight. I'll surely make it again.
rob1lu2
San Diego, CA
2/21/2006
I've never made anything with escarole before, so maybe it's just me, but this soup reminded me of wet lettuce in thin, non-flavorful broth. The only edible part was the meatballs, which I made using ground veal instead of turkey. My husband thought it was "ok", but let's just say the extras went down the sink (except the meatballs which I picked out).
Anonymous
Short Hills, NJ
2/19/2006
Great, simple recipe. However, try these modifications: - Brown the meatballs first and use the same pan for the soup. The meatball residue adds great flavor; - Add a can of diced tomoatoes for extra color and flavor; - Top with parmesan cheese.
Anonymous
Brookline, MA
2/18/2006
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