escarole and orzo soup with meatballs

INGREDIENTS

• 1 large egg
• 2 tablespoons water
• 1/4 cup plain dried
• 12 ounces lean ground turkey
• 1/4 cup freshly grated Parmesan cheese
• 2 tablespoons chopped fresh Italian parsley
• 2 garlic cloves, minced
• 3/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 8 cups (or more) low-salt chicken broth
• 1 cup chopped peeled carrots
• 3/4 cup orzo (rice-shaped pasta)
• 4 cups coarsely chopped escarole (about 1/2 medium head)