Ingredients
1/4
cup plain dried breadcrumbs
12
ounces lean ground turkey
1/4
cup freshly grated Parmesan cheese
2
tbsp chopped fresh Italian parsley
1/4
tsp ground black pepper
8
cups (or more) low-salt chicken broth
1
cup chopped peeled carrots
3/4
cup orzo (rice-shaped pasta)
4
cups coarsely chopped escarole (about 1/2 medium head)
Directions
1.
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.
2.
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.)
3.
Ladle soup into bowls and serve.
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