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Ingredientes
- 1 x Onion minced fine
- 1 tsp Minced fresh rosemary leaves (or possibly 1/2 tspn dry rosemary, crumbled)
- 1 Tbsp. Extra virgin olive oil
- 1/2 lb Escarole - (abt 1/2 head) cut crosswise into 1/2" strips, washed well, spun dry
- 3 1/2 c. Low salt chicken broth
- 1/4 c. Orzo or possibly other small pasta
- 1/4 lb Grnd turkey
- 3 Tbsp. Fine fresh breadcrumbs
- 1 lrg Egg yolk
- 1 x Scallion chopped
- 1 Tbsp. Freshly-grated Parmesan Salt to taste Freshly-grnd black pepper to taste
- 1 Tbsp. Extra virgin olive oil
- 1 x Garlic clove chopped, mashed with
- 1/8 tsp Salt to create a paste
- 2 tsp Fresh lemon juice
Direcciones
- Make soup: In a large heavy saucepan cook the onion and rosemary in oil over moderate heat, stirring, till onion is softened. Add in escarole, stirring to coat with oil, and cook, covered, 1 minute. Add in broth and orzo and simmer, partially covered, stirring occasionally, 10 min.
- Make meatballs while soup simmers: In a bowl combine well all meatball ingredients except oil and season with salt and pepper. Form mix into meatballs about 1 inch in diameter. In a heavy 9-inch skillet heat oil over moderately-high heat till warm but not smoking and brown meatballs about 3 min (meatballs won't be completely cooked through).
- Add in meatballs to soup and simmer, partially covered, 5 min. Stir in garlic paste, lemon juice, and salt and pepper to taste.
- This recipe yields 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 602g | |
| Recipe makes 2 servings | |
| Calories 523 | |
| Calories from Fat 239 | 46% |
| Total Fat 26.81g | 34% |
| Saturated Fat 5.61g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 162mg | 54% |
| Sodium 599mg | 25% |
| Potassium 718mg | 21% |
| Total Carbs 41.12g | 11% |
| Dietary Fiber 2.7g | 9% |
| Sugars 4.41g | 3% |
| Protein 31.15g | 50% |
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