Italian Wedding Soup with Mini Turkey Meatballs

Photo: Unknown · CC BY-SA 2.0 · source

Dozens of tiny, tender Parmesan turkey meatballs simmered in a light, lemony broth with orzo, carrots and silky spinach.

Ingredients

• 1 lb ground turkey
• 1 egg
• ½ cup panko
• ¾ cup grated Parmesan, divided
• 12 cups (3 cartons) chicken broth
• 1⅓ cups orzo
• 5 oz baby spinach
• 2 carrots, diced
• 2 celery stalks, diced
• 1 onion, diced
• 4 garlic cloves, minced
• ¼ cup chopped parsley
• 1 lemon

From your pantry: 2 tbsp olive oil, 1 tsp dried oregano, ½ tsp garlic powder, salt, pepper.

Instructions

1. Mix the turkey, egg, panko, ½ cup of the Parmesan, half the parsley, the garlic powder, ½ tsp salt and pepper with your hands until just combined. Roll into 1-inch balls; you should get about 40.
2. Warm the oil in a large pot over medium heat. Add the onion, carrots and celery and cook until soft, 7 to 8 minutes, then stir in the garlic and oregano for 30 seconds.
3. Add the broth and bring to a boil. Lower to a steady simmer and drop in the meatballs one at a time. Simmer until they float and are cooked through, about 10 minutes.
4. Stir in the orzo and simmer, stirring occasionally so it doesn't stick, until tender, 8 to 10 minutes.
5. Stir in the spinach and the rest of the parsley until wilted. Add a squeeze of lemon, season with salt and pepper, and serve with the remaining Parmesan.

Tip: Wet your hands with cold water while rolling the meatballs so the mixture doesn't stick and they stay round.

Nutrition per serving

Good for

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