Name: Escarole Soup with Turkey Meatballs
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

What do you do with the person who says, “I’ve asked God to forgive me about this, but I still feel guilty”? I hear that statement over and over again. I usually say to these people, “If you still feel guilty, then pray to God again. But this time don’t ask Him to forgive you for the sin that is haunting you. Rather, ask Him to forgive you for insulting His integrity by refusing to accept His forgiveness. Who are you to refuse to forgive yourself when God has forgiven you? When God promises to forgive His people when they repent, He is not playing games. If He says He will forgive you, then He will forgive you. And if God forgives you, you are forgiven.”

R.C. Sproul

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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