Name: Turkey Meatball Soup with Spinach and Orzo
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Cuisine: American
Ingredients: 2 slices white bread or 1 soft dinner roll (about 3-inches across), left out overnight; 1/4 cup (60 ml) whole or reduced-fat milk; 1 large egg; 1/4 cup (32 g) grated Parmesan cheese; 1 pound ground turkey, preferably dark meat or at least 85% lean; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 2 tablespoons chopped fresh parsley; 2 tablespoons olive oil; 2 tablespoons olive oil; 2 stalks celery, halved lengthwise and thinly sliced; 3 medium carrots, thinly sliced; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 8 cups (2000 ml) chicken stock; 1/2 cup (70 g) orzo pasta; 8 loosely packed cups (5 ounces) baby spinach, with any long stems removed; 1 cup (128 g) grated Parmesan, for serving

Turkey Meatball Soup with Spinach and Orzo

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.

50 min total 15 min prep 35 min cook 6 579 cal

Instructions

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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 clean hands, work the mixture until it is well blended.
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.
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.) Cook the remaining meatballs in the remaining 1 tablespoon olive oil in the same way.
4 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 (cut the meatballs in half to check them; taste the orzo).
5 Add the spinach to the soup and cook 2 minutes more, or just until it wilts.
6 Taste the soup for seasoning and add more salt and pepper, if you like. Ladle into bowls and sprinkle with Parmesan. Did you love the recipe? Give us some stars and leave a comment below!