Receta Escarole Soup With Turkey Meatballs
by Global Cookbook

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	Raciónes: 2

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

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.