Italian Wedding Soup - kind of

I've been wanting to make Smitten Kitchen's Escarole and Orzo Soup with Meatballs for years now. I finally got around to making it today. It's simple and delicious, a perfect Sunday dinner (plus leftovers for the whole week!)

Escarole and Orzo Soup with Meatballs


1 large egg
2 tbsp water
1/4 C plain breadcrumbs
12 oz lean ground turkey
1/4 C fresh grated parmesan cheese (+ a little)
2 tbsp chopped parsley
2 garlic cloves, minced
3/4 tsp salt
1/4 tsp pepper
8 cups + chicken broth
1 C peeled and chopped carrots
3/4 C orzo
4 C coarsely chopped escarole


Whisk together the egg and water. Stir in bread crumbs and let sit for 5 minutes. Add the turkey, parmesan, parsley, garlic, salt, and pepper by massaging with your hands. Using wet hands (prevents sticking), form mixture into 1 inch round balls. Place on a baking sheet, cover, and refrigerate for 30 minutes.

Bring 8 cups of broth to a boil in a large soup pot. Add the carrots and orzo, reduce heat and simmer for 8 minutes. Add meatballs and simmer 10 more minutes. Finally, add chopped escarole and simmer for 5 more minutes, or until everything is tender. I served with a little extra parmesan cheese sprinkled on top. 


Also, when you let an orzo soup sit, the orzo will continue to soak up the broth and will make your soup thicker. I added soup extra broth to my lunch portions to make up for this.

I'm so glad I finally got around to making this soup. Lunch for the whole week!