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| 1 | Onion fine chopped |
| 1 Teelöffel | Chopped fresh rosemary leaves or 1/2 teaspoon dried rosemary crumbled |
| 1 Esslöffel | olive oil |
| 1/2 x ca. 450 g | Escarole; (about 1/2 head), cut crosswise into 1/2 inch strips, washed well and spun dry, (about 6 cups, packed) |
| 3 1/2 Tasse | Low salt chicken broth |
| 1/4 Tasse | Orzo; (rice shaped pasta) or other small pasta |
| 1/4 x ca. 450 g | turkey ground |
| 3 Esslöffel | Fine fresh breadcrumbs |
| 1 gross | egg yolk |
| 1 | Scallion minced |
| 1 Esslöffel | parmesan freshly grated |
| 1 Esslöffel | olive oil |
| 1 | Garlic clove; minced and mashed to a paste with 1/8 teaspoon salt |
| 2 Teelöffel | lemon juice fresh |
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Make soup:
In a large heavy saucepan cook the onion and rosemary in oil over moderate heat, stirring, until onion is softened. Add escarole, stirring to coat with oil, and cook, covered, 1 minute. Add broth and orzo and simmer, partially covered, stirring occasionally, 10 minutes.
Make meatballs while soup simmers:
In a bowl combine well all meatball ingredients except oil and season with salt and pepper. Form mixture into meatballs about 1 inch in diameter. 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 completely cooked through).
Add meatballs to soup and simmer, partially covered, 5 minutes. Stir in garlic paste, lemon juice, and salt and pepper to taste.
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