Ingredients

• 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

Instructions

1. In a large heavy saucepan cook 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.
2. 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 cooked through). Add meatballs to soup and simmer, partially covered, 5 minutes. Stir in garlic paste, lemon juice, and salt and pepper to taste.
3. 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 cooked through).
4. Add meatballs to soup and simmer, partially covered, 5 minutes. Stir in garlic paste, lemon juice, and salt and pepper to taste.