| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Cooking liv, Import | 1 | Servings | |
INGREDIENTS
| 1 | Onion; chopped fine | |
| 1 | ts | Chopped fresh rosemary leaves or 1/2 teaspoon dried rosemary crumbled |
| 1 | tb | Olive oil |
| 1/2 | lb | Escarole; (about 1/2 head), cut crosswise into 1/2 – inch strips, washed well and spun dry, (about 6 cups, packed) |
| 3 1/2 | c | Low salt chicken broth |
| 1/4 | c | Orzo; (rice shaped pasta) or other small pasta |
| 1/4 | lb | Ground turkey |
| 3 | tb | Fine fresh breadcrumbs |
| 1 | lg | Egg yolk |
| 1 | Scallion; minced | |
| 1 | tb | Freshly grated parmesan |
| 1 | tb | Olive oil |
| 1 | Garlic clove; minced and mashed to a paste with 1/8 teaspoon salt | |
| 2 | ts | Fresh lemon juice |
INSTRUCTIONS
FOR SOUP FOR MEATBALLS Make soup: In a large heavy saucepan cook the onion and rosemary in oil over moderate heat, stirring, until onion is softened. Add escarole, stirring to coat with oil, and cook, covered, 1 minute. Add broth and orzo and simmer, partially covered, stirring occasionally, 10 minutes. Make meatballs while soup simmers: In a bowl combine well all meatball ingredients except oil and season with salt and pepper. Form mixture into meatballs about 1 inch in diameter. In a heavy 9-inch skillet heat oil over moderately high heat until hot but not smoking and brown meatballs about 3 minutes (meatballs will not be completely cooked through). Add meatballs to soup and simmer, partially covered, 5 minutes. Stir in garlic paste, lemon juice, and salt and pepper to taste. Yield: 2 servings NOTES : Recipe courtesy Gourmet Magazine Recipe by: Cooking Live Show #CL9041 Posted to MC-Recipe Digest by "Angele and Jon Freeman" <jfreeman@comteck.com> on Feb 7, 1998
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