Escarole and orzo soup with turkey-parmesan meatballs

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)


  1. Whisk egg and 2 tablespoons water in medium bowl to blend.
  2. Mix in breadcrumbs; let stand 5 minutes.
  3. Add turkey, parmesan cheese, parsley, garlic, salt, and pepper; gently stir to blend.
  4. Using wet hands, shape turkey mixture into 1 ¼-inch-diameter meatballs.
  5. Place on baking sheet; cover and chill 30 minutes.
  6. Bring 8 cups chicken broth to boil in large pot. Add carrots and orzo; reduce heat to medium and simmer uncovered 8 minutes.
  7. Add turkey meatballs and simmer 10 minutes.
  8. Stir in chopped escarole and simmer until turkey meatballs, orzo, and escarole are tender, about 5 minutes longer.
  9. Season soup to taste with salt and pepper (can be made 2 hours ahead). Rewarm over medium heat, thinning with more broth if desired.
  10. 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 for consideration in future magazines.

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