| | FOR SOUP |
| 1 | | Onion; chopped fine |
| 1 | ts | Chopped fresh rosemary leaves or 1/2 teaspoon dried rosemary crumbled |
| 1 | tb | Olive oil |
| 1/2 | lb | Escarole; (about 1/2 head), cut crosswise into 1/2 - inch strips, washed well and spun dry, (about 6 cups, packed) |
| 3 1/2 | c | Low salt chicken broth |
| 1/4 | c | Orzo; (rice shaped pasta) or other small pasta |
| | FOR MEATBALLS |
| 1/4 | lb | Ground turkey |
| 3 | tb | Fine fresh breadcrumbs |
| 1 | lg | Egg yolk |
| 1 | | Scallion; minced |
| 1 | tb | Freshly grated parmesan |
| 1 | tb | Olive oil |
| 1 | | Garlic clove; minced and mashed to a paste with 1/8 teaspoon salt |
| 2 | ts | Fresh lemon juice |
