| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 1 |
|
Onion, chopped fine |
| 1 |
t |
Chopped fresh rosemary |
|
|
leaves or 1/2 teaspoon |
|
|
dried rosemary crumbled |
| 1 |
T |
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 |
T |
Fine fresh breadcrumbs |
| 1 |
|
Egg yolk |
| 1 |
|
Scallion, minced |
| 1 |
T |
Freshly grated parmesan |
| 1 |
T |
Olive oil |
| 1 |
|
Garlic clove, minced and |
|
|
mashed to a paste with |
|
|
1/8 |
|
|
teaspoon salt |
| 2 |
t |
Fresh lemon juice |
INSTRUCTIONS
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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