Contributed by Maureen Williams Recipe from Smitten Kitchen
Serves: 5 entrée servings or 10 side servings Prep time: 20 minutes You’ll need: Pot, sharp knife, mixing bowl, stove top/range/way to boil broth
1 large egg
2 tablespoons water
1/4 cup plain dried breadcrumbs
12 ounces ground turkey
1/4 cup grated parmesan cheese
2 tablespoons chopped fresh flat-leaf parsley
2 garlic cloves, minced
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
8 cups (or more) low-salt chicken broth
1 cup chopped peeled carrots
3/4 cup (about 4.75 ounces or 135 grams) orzo (rice-shaped pasta)
4 cups coarsely chopped kale (about 1/2 medium head), swiss chard, or baby spinach (about 3 ounces of leaves)
Make meatballs: Combine egg, water, bread crumbs, turkey, Parmesan cheese, parsley, garlic, salt, and pepper; gently stir to blend with a fork. Using wet hands, shape turkey mixture into 1 1/4-inch-diameter meatballs. Place on baking sheet; chill for 30 minutes.
Assemble the soup: Bring chicken broth to a boil in large (4 to 5-quart) pot. Add carrots and orzo; reduce heat to medium and simmer uncovered 8 minutes. Add turkey meatballs and simmer 10 minutes. Stir in chopped greens and simmer until turkey meatballs, orzo, and escarole are tender, about 5 minutes longer. Season soup to taste with salt and pepper.
Serve and top with additional Parmesan cheese if desired.