Spinach And Orzo Soup With Turkey Meatballs
I promised comfort for the gray days we've been having... Well here's comfort in a bowl! Spinach and Orzo soup with the yummy miniature Turkey Meatballs, packed with flavor, that I gave you a little preview of yesterday.
¼ C. Bread crumbs (I prefer to make my own, using sprouted grain bread, such as Ezekiel)
¼ C. Water or Stock
1 lb. Ground turkey
¼ C. Chopped, fresh, flat leaf parsley
1 Egg beaten
¼ C. Grated Pecorino Romano
1 Clove garlic, minced
1 Tsp. Kosher salt, plus more to taste
3 Tbsp. Olive oil
Combine all ingredients into a bowl and mix well. Roll into 1/2 -1” meatballs, and place on parchment lined baking sheet. This can be done ahead and refrigerated up to 24 hrs. Bake at 450 degrees for approximately 10 minutes, or until no longer pink in the center.
For the Soup:
1 Small onion, diced
1-2 Ribs of celery, diced
1 Large carrot, chopped
2-3 Cloves garlic, minced
2-3 Sprigs fresh thyme
¼ Tsp. Red pepper flakes
1-2 Tsp. Italian seasoning
Bunch of spinach, roughly chopped
6-8 C. Chicken broth
1 ½ -2 C. Orzo pasta, cooked
Heat oil in stock pot over medium heat. Add onion and celery, then cook, stirring occasionally, until soft and translucent, about 8 minutes. Add Garlic, thyme, red pepper and Italian seasoning; cook another minute or two. Add chicken broth and carrots, and bring to a gentle simmer. Reduce heat and simmer for 20 minutes. (Soup can also be made up till this point, and refrigerated for up to 24 hrs). When you are ready to serve, add the meatballs and bring soup to a boil. Add the chopped spinach and cooked orzo immediately before serving. Garnish with Pecorino Romano.