What you need:
For the meatballs:
- 1 lb. ground turkey
- 1/2 cup plain breadcrumbs
- 1/2 cup milk
- 1 large egg
- 1/4 cup shredded Parmesan
- Salt and pepper
- Dried parsley
- 2 Tbsp. olive oil
For the soup:
- 2 Tbsp. olive oil
- 2 stalks celery, halved lengthwise and sliced
- 3 medium carrots, sliced
- 1/2 tsp. salt
- 1/4 tsp. ground pepper
- 8 cups chicken broth
- 1/2 cup orzo pasta
- 5 oz. baby spinach
- 1 cup shredded Parmesan
Directions:
- Combine breadcrumbs and milk in a large bowl and let sit for about 5 minutes.
- Then add egg, Parmesan, salt, pepper, parsley, and ground turkey. Mix with hands to combine, but don't over mix.
- Form mixture into 1 1/2-inch sized meatballs.
- Heat 1 Tbsp. olive oil in a nonstick skillet over medium heat.
- Add half the meatballs and let cook until browned on bottom, then flip and brown on the other side. Remove and set aside. Just brown them, don't worry about cooking them all the way through.
- Repeat with other Tbsp. olive oil and remaining half of meatballs.
- In a large stock pot, heat 2 Tbsp. olive oil over medium to medium-high heat.
- Add celery, carrots, salt, and pepper. Cook for about 8 minutes.
- Add broth and then bring to a boil.
- Add meatballs and orzo pasta. Return to a boil.
- Then lower heat and simmer, covered, for about 15 minutes, or until meatballs are cooked through and orzo is tender. Stir occasionally.
- Add spinach to soup and cook, uncovered, until spinach wilts.
- Serve soup topped with Parmesan cheese.
Recipe from Simply Recipes
Posted on Fantastical Sharing of Recipes