Turkey Meatball Soup PT40M https://img4.cooker-king.com/201907/2019/1025/78/c/583321/300x200x90.jpg Meatballs were traditionally made with scraps of meat, often pork or beef, and stale bread. They were a make-do meal for people who had little. Turkey meatballs in an easy soup with spinach and orzo! Make the meatballs ahead and freeze for a quick weeknight meal whenever you need one. These baby meatballs are so cute you’ll fall hard for them. Use your hands to mix them in a bowl with a little Parmesan and some parsley – you’ll feel like an Italian nonna! 6 servings Ingredients: 1 cup grated Parmesan 5 oz. baby spinach, with any long stems removed 1/2 cup orzo pasta 8 cups chicken stock 1/4 tsp. ground pepper 1/2 tsp. salt 3 medium carrots, thinly sliced 2 stalks celery, halved lengthwise and thinly sliced 2 tbsp. olive oil 2 tbsp. olive oil 2 tbsp. chopped fresh parsley 1/2 tsp. black pepper 1 tsp. salt 1 pound ground turkey 1/4 cup grated Parmesan cheese 1 large egg 1/4 cup whole or reduced-fat milk 2 slices white bread

    Turkey Meatball Soup

    4.1

    ( By Tracy )

    Meatballs were traditionally made with scraps of meat, often pork or beef, and stale bread. They were a make-do meal for people who had little. Turkey meatballs in an easy soup with spinach and orzo! Make the meatballs ahead and freeze for a quick weeknight meal whenever you need one. These baby meatballs are so cute you’ll fall hard for them. Use your hands to mix them in a bowl with a little Parmesan and some parsley – you’ll feel like an Italian nonna!
    01 Information
    • Grade easy
    • Serving 6 servings
    • Prep Time 15 Mins
    • Cook Time 25 Mins
    • Total Time 40 Mins
    02 Ingredients
    • Soup
      • 1 cup grated Parmesan
      • 5 oz. baby spinach, with any long stems removed
      • 1/2 cup orzo pasta
      • 8 cups chicken stock
      • 1/4 tsp. ground pepper
      • 1/2 tsp. salt
      • 3 medium carrots, thinly sliced
      • 2 stalks celery, halved lengthwise and thinly sliced
      • 2 tbsp. olive oil
    • Meatballs
      • 2 tbsp. olive oil
      • 2 tbsp. chopped fresh parsley
      • 1/2 tsp. black pepper
      • 1 tsp. salt
      • 1 pound ground turkey
      • 1/4 cup grated Parmesan cheese
      • 1 large egg
      • 1/4 cup whole or reduced-fat milk
      • 2 slices white bread
    03 Method
    • Step 1
      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.
    • Step 2
      With wet hands, shape 2 teaspoons of the mixture into a small walnut-sized meatball (1 1/2-inches across). Repeat, making 30 to 34 meatballs total.
    • Step 3
      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. (The meatballs will not be cooked through.)
    • Step 4
      Cook the remaining meatballs in the remaining 1 tablespoon olive oil in the same way.
    • Step 5
      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.
    • Step 6
      Simmer for 15 minutes, stirring occasionally, or until the meatballs are cooked through and the orzo is tender (cut the meatballs in half to check them; taste the orzo).
    • Step 7
      Add the spinach to the soup and cook 2 minutes more, or just until it wilts.
    • Step 8
      Taste the soup for seasoning and add more salt and pepper, if you like. Ladle into bowls and sprinkle with Parmesan.
    04 Author
    Tracy Tracy
    647 Recipes

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