*1 TBPS olive oil+ 1tsp
*1 head escarole, chopped
*1/2 c dry orzo
*4 c veg or fake chicken stock, plus a little extra for the tvp balls
*1 stalk celery, minced
*1/2 stalk celery, finely minced
*1 carrot, minced
*1 small onion, most of it minced with a slice set aside and finely minced
*2 cloves garlic, minced and separated
*1 c uncooked tvp
*7/8 c boiling water
*3 slices of day old Italian bread, finely chopped
*1 1/2 TBSP fresh parsley, chopped
-note about the bread, it works best it you chop the bread in large dices and actually let it sit out in a bowl over night-
*Saute the minced veggies until tender in the 1 TBSP olive oil over medium heat until tender. Set the finely minced celery, finely minced onion, one of the garlic cloves and the parsley aside.
*Boil the orzo for about 5 minutes, the drain, rinse and set aside.
*Add the stock to the carrot, onion, celery and garlic mixture and bring to a boil.
*Reduce the soup to a simmer, then add the escarole. Continue to simmer until the orzo reduces slightly, about to the level of the rest of the stock.
*Add the orzo to the soup, then continue to simmer until the orzo is tender
*Boil the 7/8 c water, then add to the tvp, let that sit until it is absorbed
*Saute the finely minced celery and onions in 1 tsp oil until soft over medium heat
*Stir together the vegetables, parsley, tvp and bread, then add as much stock as you need to bring the mixture to a moldable texture.
*Form the mixture into small balls, then bake in a 350 degree F oven for about 20 minute on an lightly oiled baking sheet, flipping ever 5 minutes. I may take more or less time, they should pretty much hold together when they are done.
*To finish, ladle the soup into bowls and top with the balls. This should serve 3 entree size or 6 side size bowls.