Escarole Soup with Turkey Meatballs

• 1 onion, chopped fineonion
• 1 teaspoon chopped fresh rosemary leaves or 1/2 teaspoon dried  rosemary, crumbledrosemary
• 1 tablespoon olive oilolive-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 pastaorzo
• 1/4 pound ground turkeyground-turkey
• 3 tablespoons fine fresh bread crumbsbread-crumbs
• 1 large egg yolkegg
• 1 scallion, mincedscallion
• 1 tablespoon freshly grated Parmesanparmesan
• 1 tablespoon olive oilolive-oil
• 1 garlic clove, minced and mashed to a paste with 1/8 teaspoon saltgarlic
• 2 teaspoons fresh lemon juicelemon-juice

1. 01In 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.

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