Turkey Meatball and Escarole Soup

Mix package of ground turkey, one egg, about ½ cup parmesean, dried  parsley and salt and pepper.  Mix together and form into small, quarter size meatballs.  Refrigerate.

Make soup with 8-10 cups chicken broth.  Chop up a head of escarole and add to broth.  Add meatballs when escarole is cooked.

Cook 1 cup of orzo separately and add to soup when serving.

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This entry was posted in Escarole, Parmesan, Soup, Turkey. Bookmark the permalink.

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