Turkey Meatball Soup
Serves: 4 main course servings
  • 1 pound ground turkey breast
  • 1 egg
  • 2 tablespoons milk
  • ¼ cup breadcrumbs
  • ¼ freshly grated parmesan cheese
  • 2 tablespoons freshly chopped parsley
  • 2 garlic cloves, minced
  • ½ tsp salt
  • ¼ tsp fresh ground pepper
  • 8 cups chicken stock
  • 1 cup chopped, peeled carrots
  • ¾ cup orzo or macaroni
  • 2 cups roughly chopped escarole
  • Parmesan cheese for serving
  1. Lightly scramble egg and milk together in medium bowl.
  2. Add bread crumbs, parmesan. parsley, garlic, salt and pepper and mix well.
  3. Using damp hands, roll a heaping tablespoon of the turkey mixture into a ball and place on a clean plate or baking sheet. Place in fridge for 30 minutes.
  4. Meanwhile boil water and cook orzo or pasta according to directions on package. Drain and set aside.
  5. Bring chicken stock to a boil in a large pot. Add chopped carrots, reduce heat and simmer uncovered for about 10 minutes. Add the cold meatballs and simmer another 15 minutes. Stir in escarole and cooked orzo and simmer another 10 minutes.
  6. Add salt and pepper to taste.
  7. Ladle into bowls and serve with freshly grated parmesan cheese.
Recipe by Three Hungry Boys at https://www.threehungryboys.com/2021/12/13/turkey-meatball-soup-with-orzo-and-escarole/