Ingredients:

For Soup:

• 1 onion chopped fine
• 1 tsp chopped rosemary or 1/2 tsp dried crumbled leaves
• 1 TB olive oil
• 1/2 lb escarole, cut crosswise into 1/2 inch strips, washed and spun dry (about 6 cups packed)
• 3 1/2 cups chicken stock
• 1/4  cup pastina

For Meatballs:

• 1/4 lb. ground turkey
• 3 TBL fresh breadcrumbs
• 1 large egg yolk
• 1 scallion, minced
• 1 TBL freshly grated parmesean
• 1 TBL minced fresh parsley
• 1 TBL olive oil

Garnish:

• 1 garlic clove, minced, and mashed to a paste with
• 1/8 tsp salt
• 2 teaspoons fresh lemon juice

 Recipe:

Make soup:

1. Cook onion and rosemary in oil over moderate heat, stirring until onion is soft.
2. Add escarole, stirring to coat with oil.
3. Cook, covered for 1 minute.
4. Add broth and pasta  and simmer, partially covered, stirring occasionally 10 minutes.

Make meatballs:

1. In bowl combine all meatball ingredients except oil.
2. S&P.
3. Form mixture into 1 inch balls.
4. Heat oil in cast iron frying pan and brown meatballs for 3 minutes. They will not be cooked through.

Notes: 

Add meatballs to soup and simmer, partially covered, for 5 minutes . Stir in garlic paste, lemon juice and S&P to taste.

Quantity:

Serves 2

Creator:

Gourmet   12/96