Turkey Meatball Soup with Spinach and Orzo
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Category
Main Dish
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Cusine
American
What do you need?
How to make?
Ingredients
2 slices white bread or 1 soft dinner roll , left out overnight
1/4 cup whole or reduced-fat milk
1 large egg
1/4 cup grated Parmesan cheese
1 pound ground turkey, preferably dark meat or at least 85% lean
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons chopped fresh parsley
2 tablespoons olive oil
2 stalks celery, halved lengthwise and thinly sliced
3 medium carrots, thinly sliced
1/2 teaspoon salt
1/4 teaspoon ground pepper
8 cups chicken stock
1/2 cup orzo pasta
5 ounces baby spinach, with any long stems removed
1 cup grated Parmesan , for serving
Directions
Shred the bread or roll with your fingers into 1/2-inch pieces. In a bowl, combine the bread or roll, milk, egg, Parmesan, turkey, salt, pepper, and parsley. With a clean hand, work the mixture until it is well blended.
With wet hands, shape 2 teaspoons of the mixture into a small walnut-sized meatball . Repeat, making 30 to 34 meatballs total.
In a nonstick skillet over medium heat, heat 1 tablespoon of the olive oil. When it is hot, add half the meatballs and cook for 3 minutes, or until they are browned on the bottom. Turn and cook 2 minutes more, until browned on the other side. Remove from the pan.
Cook the remaining meatballs in the remaining 1 tablespoon olive oil in the same way.
In a soup pot, heat the oil. Add the celery, carrots, salt, and pepper. Cook, stirring often, for 8 minutes. Add the stock and bring to a boil. Add the meatballs and orzo. Return the soup to a boil, lower the heat, and cover the pan.
Simmer for 15 minutes, stirring occasionally, or until the meatballs are cooked through and the orzo is tender .
Add the spinach to the soup and cook 2 minutes more, or just until it wilts.
Taste the soup for seasoning and add more salt and pepper, if you like. Ladle into bowls and sprinkle with Parmesan.