Good-for-you comfort food. I couldn't find escarole at my local market so I subbed kale in this easy and hearty recipe. You could also use Swiss chard. Top soup with additional chopped fresh parsley and Parmesan cheese.

Gallery

Recipe Summary

prep:
30 mins
cook:
45 mins
additional:
15 mins
total:
1 hr 30 mins
Servings:
8
Yield:
1 pot of soup
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

    Advertisement
  • Whisk egg and water together in a bowl. Mix in bread crumbs and let stand 5 minutes. Add turkey, Parmesan cheese, parsley, garlic, salt, and pepper; stir gently to blend. Shape mixture into 1 1/4-inch diameter meatballs using wet hands. Place meatballs on the prepared baking sheet. Cover with plastic wrap and refrigerate until firm, 15 to 30 minutes.

  • Coat chilled meatballs in 1 tablespoon olive oil.

  • Bake in the preheated oven until browned, about 20 minutes.

  • Pour remaining olive oil into a heavy soup pot over medium heat. Add carrots and shallot; cook until tender, about 5 minutes. Add chicken broth and wine. Bring to a boil, add orzo, and reduce heat to medium. Cook, uncovered, until orzo is tender, about 5 minutes. Add kale and cook until wilted, about 5 minutes more. Add cooked meatballs and cook until heated through, about 5 minutes. Season with salt and pepper.

Nutrition Facts

267 calories; protein 18.1g 36% DV; carbohydrates 22.2g 7% DV; fat 10.3g 16% DV; cholesterol 74.8mg 25% DV; sodium 1812.6mg 73% DV. Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/02/2019
This was one of the best soups I've ever made. I can't wait to make it again! I did make some changes, though. I added thinly sliced green onions and lots of chopped fresh basil to the meatballs, and used cow's milk romano cheese instead of parmesan, doubling the amount the recipe called for. I used yellow onion instead of shallot, lots of it, and sauteed until translucent and just barely starting to caramelize on the edges. I added lots of thickly sliced celery, too, and sweat it a little along with the carrots. To the broth, I added bay leaf, a little fennel seed, frozen chopped spinach, MSG, and wayyy more white wine than was called for, an entire bottle instead of 2 cups. Oak Leaf Vineyards Sauvignon Blanc is cheap and was very tasty, much better than salty cooking wine. We garnished the soup with chopped green onions. Read More
(1)
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/02/2019
This was one of the best soups I've ever made. I can't wait to make it again! I did make some changes, though. I added thinly sliced green onions and lots of chopped fresh basil to the meatballs, and used cow's milk romano cheese instead of parmesan, doubling the amount the recipe called for. I used yellow onion instead of shallot, lots of it, and sauteed until translucent and just barely starting to caramelize on the edges. I added lots of thickly sliced celery, too, and sweat it a little along with the carrots. To the broth, I added bay leaf, a little fennel seed, frozen chopped spinach, MSG, and wayyy more white wine than was called for, an entire bottle instead of 2 cups. Oak Leaf Vineyards Sauvignon Blanc is cheap and was very tasty, much better than salty cooking wine. We garnished the soup with chopped green onions. Read More
(1)
Rating: 5 stars
02/10/2020
I used store bought Italian meatballs. This was incredible! I shared it with a friend (her husband is Italian), he loved it. Read More