Escarole Soup with Turkey Meatballs

• 1 onion, chopped fine
• 1 teaspoon chopped fresh rosemary leaves or 1/2 teaspoon dried rosemary, crumbled
• 1 tablespoon olive oil
• 1/2 pound escarole (about 1/2 head), cut crosswise into 1/2-inch strips, washed well, and spun dry (about 6 cups packed)
• 3 1/2 cups low-salt chicken broth
• 1/4 cup orzo (rice-shaped pasta) or other small pasta
• 1/4 pound ground turkey
• 3 tablespoons fine fresh bread crumbs
• 1 large egg yolk
• 1 scallion, minced
• 1 tablespoon freshly grated Parmesan
• 1 tablespoon olive oil
• 1 garlic clove, minced and mashed to a paste with 1/8 teaspoon salt
• 2 teaspoons fresh lemon juice

1. In a large heavy saucepan cook onion and rosemary in oil over moderate heat, stirring, until onion is softened.
2. Add escarole, stirring to coat with oil, and cook, covered, 1 minute.
3. Add broth and orzo and simmer, partially covered, stirring occasionally, 10 minutes.
4. In a bowl combine well all meatball ingredients except oil and season with salt and pepper.
5. Form mixture into meatballs about 1 inch in diameter.
6. In a heavy 9-inch skillet heat oil over moderately high heat until hot but not smoking and brown meatballs about 3 minutes (meatballs will not be cooked through).
7. Add meatballs to soup and simmer, partially covered, 5 minutes.
8. Stir in garlic paste, lemon juice, and salt and pepper to taste.

onion, rosemary, olive oil, head, lowsalt, orzo, ground turkey, bread crumbs, egg yolk, scallion, olive oil, garlic, lemon juice

Taken from www.epicurious.com/recipes/food/views/escarole-soup-with-turkey-meatballs-13488 (may not work)