Orzo, Greens & Meatball Soup

Ingredients

Meatballs

• 1 large egg
• 2 tablespoons water
• 1/4 cup plain dried breadcrumbs
• 12 ounces ground turkey
• 1/4 cup grated parmesan cheese
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 garlic cloves, minced
• 3/4 teaspoon kosher salt
• 1/4 teaspoon ground black pepper

Soup

• 8 cups (or more) low-salt chicken broth
• 1 cup chopped peeled carrots
• 3/4 cup (about 4.75 ounces or 135 grams) orzo (rice-shaped pasta)
• 4 cups coarsely chopped escarole (about 1/2 medium head), swiss chard, kale or baby spinach (about 3 ounces of leaves)

Directions

Make meatballs

1. Whisk egg and 2 tablespoons water in medium bowl to blend. Mix in breadcrumbs; let stand one minute.
2. Add turkey, parmesan cheese, parsley, garlic, salt, and pepper; gently stir to blend.
3. Using wet hands, shape turkey mixture into 1 1/4-inch-diameter meatballs. Place on baking sheet; chill while you prepare the next steps, or 30 minutes, if you have the time.

Soup

1. Bring chicken broth to a boil in large (4 to 5-quart) pot.
2. Add carrots and orzo; reduce heat to medium and simmer uncovered 8 minutes.
3. Add turkey meatballs and simmer 10 minutes.
4. Stir in chopped greens and simmer until turkey meatballs, orzo, and escarole are tender, about 5 minutes longer.
5. Season soup to taste with salt and pepper.

Link to recipe