| 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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