Kale Orzo Pasta Soup With Turkey Parmesan Meatballs Recipes
ESCAROLE AND ORZO SOUP WITH TURKEY PARMESAN MEATBALLS
Steps:
- 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.
- 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.)
- Ladle soup into bowls and serve.
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KALE, WHITE BEAN AND MEATBALL SOUP
From garlicandzest.com
4/5 (10)Total Time 1 hr 15 minsCategory Main Course, Side DishCalories 232 per serving
- Halve the onion lengthwise. Peel the papery skins off. Dice one half of the onion and set aside for later. Using the large holes on a box grater, grate the other half of the onion, discarding the root.
- In a medium bowl combine grated onion, oatmeal, egg, ketchup, basil, salt, pepper, garlic and parmesan cheese. Stir until well combined. Add ground turkey and using your hands mix well until mixture is thoroughly combined.
- Place a piece of parchment paper onto a rimmed baking sheet. Scoop out a small spoonful of turkey mixture and roll into one inch balls. (I used a small cookie scoop to achieve uniform meatballs). Bake meatballs for 15 minutes. Set aside to cool.
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4/5 (5)Total Time 55 minsCategory SoupCalories 385 per serving
- Preheat a large pot over medium heat and add olive oil. Form small meatballs and add them to the pot. Cook meatballs over medium heat until about half way done.
- Slowly add stock and raise heat to medium-high. Bring it to boil and lower the heat back to medium.
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- Preheat a broiler to high. Line a baking sheet with aluminum foil, spray lightly with non-stick cooking spray and set aside.
- Place turkey in a large bowl with 1/2 ounce of Parmesan cheese, parsley, oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper. Using your hands, mix together until evenly incorporated. Divide the mixture into 8 meatballs, using your hands to shape the balls. Place meatballs on the prepared baking sheet, then brush the tops evenly with 1 tablespoon olive oil. Broil until brown all over and cooked through, turning halfway through cooking (about 8 minutes total). Set aside.
- Warm 1 tablespoon olive oil in a large pot over medium-high heat. Add onion and carrot, and cook, stirring occasionally until soft (2 - 3 minutes). Pour in the stock, bring to a boil, then stir in the orzo. Cook for 4 minutes, then add the kale and meatballs. Simmer (reduce heat if needed) until orzo is al dente and kale is tender (about 3 minutes more). Season to taste with additional salt and pepper.
- To serve, divide soup between 2 bowls, and top each serving with remaining Parmesan cheese and some chopped parsley. The soup is tasty as-is, but I also added a squeeze of fresh lemon and a spoonful of backyard pesto.
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