A simple brothy soup with mini turkey meatballs, orzo and spinach.
Prep Time:15-20 mins
Cook Time:20-25 mins
Total Time:35-45 mins
1 tablespoon dried minced onion
1-pound ground turkey or chicken
3 cloves garlic, peeled and minced
1 large egg
½ cup panko breadcrumbs
¼ cup freshly grated parmesan
2 teaspoons dried oregano leaves
½ teaspoon coarse salt
½ teaspoon ground black pepper
2 tablespoons olive oil
7 cups unsalted chicken stock
1 tablespoon all-natural bouillon (optional)
6 cups fresh baby spinach
1 cup orzo
1 teaspoon coarse salt
2 large eggs
2 tablespoons freshly grated parmesan
In a medium mixing bowl, soak the dried minced onion in 2 teaspoons of water for 2-3 minutes.
Add the ground turkey or chicken, garlic, egg, breadcrumbs, Parmesan, oregano, salt and black pepper and thoroughly mix until combined. Form mixture into 1-inch mini meatballs. Place on the prepared baking sheet about 1 inch apart and roast 6-8 minutes.
Heat olive oil in a Dutch oven or stock pot to medium heat. Add the meatballs and sauté 1-2 minutes per side or until lightly browned. Add stock and bouillon (if using) and bring to a simmer. Add spinach, orzo and salt and simmer 10-15 minutes, until orzo is al dente and meatballs are firm.
In a small bowl, whisk together eggs and parmesan cheese. Slowly drizzle egg mixture into simmering soup. Cook another 1-2 minutes. Taste and adjust seasoning, if necessary.
Make-Ahead Tip: Refrigerate or freeze meatballs for future use.
Serving Size:1/6 of recipe
Keywords: traditional, healthy, easy, quick, simple, weeknight, make ahead, do ahead, stew