By CHM staff member, Roseann Sikorsky
*Editor’s note: This information was published in the July 2021 issue of Heartfelt Magazine, CHM’s monthly magazine that provides CHM membership-related tips and tricks, medical advice from doctors, testimonies from CHM members, and more. Please refer to the CHM Guidelines and applicable web pages for the most up-to-date information regarding CHM membership, sharing eligibility, and ministry news.*
This soup is perfect for lunch or dinner. Just add a salad and bread, and this recipe is sure to be a hit!
- 1 large egg
- 2 tbsp water
- ¼ cup plain dried breadcrumbs
- 12 oz. lean ground turkey
- ¼ cup freshly grated parmesan cheese
- 2 tbsp chopped fresh Italian parsley
- 2 garlic cloves, minced
- ¾ tsp salt
- ¼ tsp ground black pepper
- 8 cups (or more) low-salt chicken broth
- 1 cup chopped peeled carrots
- ¾ cup orzo (rice-shaped pasta)
- 4 cups coarsely chopped escarole (about ½ medium head)
- Whisk egg and 2 tablespoons water in medium bowl to blend.
- Mix in breadcrumbs; let stand 5 minutes.
- Add turkey, parmesan cheese, parsley, garlic, salt, and pepper; gently stir to blend.
- Using wet hands, shape turkey mixture into 1 ¼-inch-diameter meatballs.
- Place on baking sheet; cover and chill 30 minutes.
- Bring 8 cups chicken broth to boil in large pot. Add carrots and orzo; reduce heat to medium and simmer uncovered 8 minutes.
- Add turkey meatballs and simmer 10 minutes.
- Stir in chopped escarole and simmer until turkey meatballs, orzo, and escarole are tender, about 5 minutes longer.
- Season soup to taste with salt and pepper (can be made 2 hours ahead). Rewarm over medium heat, thinning with more broth if desired.
- Ladle soup into bowls and serve.
Do you have a favorite healthy recipe? We’d like to share it! CHM members can submit their recipes to email@example.com for consideration in future magazines.