Bleak Midwinter

Over the past few weeks, snow has fallen, snow on snow, until I've forgotten that I ever knew what spring was like. The first February blizzard left me charmed as I reveled in the beauty of snow covered city. The second made me giddy as a child as I nestled in for two days off work. This latest storm has found me resigned. Spring will not be coming soon. There is only one thing to do. Make soup.I cannot tell you how much we mmmmmed and yummed while eating this. I felt downright guilty for not making it sooner this year. I confess that I made the stock from scratch this time. (Have you looked outside? There's nothing else to DO!)

TURKEY MEATBALL SOUP WITH ESCAROLE AND ORZO
from SmittenKitchen
INGREDIENTS:
for meatballs
2 cloves garlic, minced
1/4 C bread crumbs
1 egg, lightly beaten
1/4 C parmesan cheese
16 oz turkey
2 T water
3/4 t salt
1/4 t pepper
parsley (seriously? I don't have parsley!)
for soup
8 cups chicken stock (I made my own - SO GOOD)
1 cup carrots, sliced into coins
3/4 cup orzo
4 cups escarole, cleaned and chopped
meatballs (see above)

DIRECTIONS:
Combine the egg, the breadcrumbs, and the water and mix. Pop in the fridge for 5 minutes. Remove from fridge and add the garlic, salt and pepper, the parm and the turkey. Mix gently until well combined. Form small meatballs (sized somewhere between ping-pong ball and golf ball?) and place on a cookie sheet, like so: Stick the whole pan in the fridge for 30 minutes. While the meatballs are chilling, chop your carrots and get your orzo ready. When you have about 10 minutes of chill time to go, bring your stock to a boil and add the carrots and orzo. Reduce the temperature to get a low simmer and cook for 8 minutes. Add the meatballs and simmer for 10 more minutes. Finally, add the escarole and cook for 5 more minutes. Add salt and pepper as needed. Ladle into bowls. Make lots of mmming noises.