In a large pot, heat the chicken broth over medium heat, covered.
While the broth is heating up, in a large bowl, combine ground turkey, breadcrumbs, egg, parsley, onion, garlic, salt and cheese. Using your (clean) hands, gently mix all the ingredients well until everything is combined. Form small meatballs, about 1 tbsp each, you'll get about 40.
When the broth comes to a boil, drop the meatballs in, add the orzo and chopped escarole.
Add fresh pepper, adjust salt as needed and cook about 10 minutes or until orzo is done.
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