Zesty Turkey Meatball and Orzo Soup

Creating a hearty soup begins with a solid foundation, and sautéing vegetables is crucial for building that flavor. Start by heating a tablespoon of olive oil in a large pot over medium heat. Add onions, carrots, and celery, commonly known as the holy trinity of soup-making. Sauté these vegetables for about 5-7 minutes or until they are softened and fragrant. This initial step helps to caramelize the natural sugars in the vegetables, enriching the broth with a depth of flavor.

Zesty Turkey Meatball and Orzo Soup

Warm up your chilly evenings with this delightful Zesty Turkey Meatball and Orzo Soup! Perfectly seasoned turkey meatballs pair beautifully with tender orzo pasta and a colorful assortment of fresh vegetables, creating a nourishing and comforting meal. This homemade soup not only allows you to control the ingredients for optimal flavor and nutrition but also brings a touch of joy to your kitchen. Dive into the recipe for a deliciously healthy meal that’s sure to delight your taste buds!

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Ingredients

For the Meatballs:

1 pound ground turkey

1/2 cup breadcrumbs

1/4 cup grated Parmesan cheese

1/4 cup finely chopped fresh parsley

1 large egg, beaten

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon salt

1/2 teaspoon black pepper

Zest of 1 lemon

For the Soup:

1 tablespoon olive oil (plus more as needed)

1 medium onion, diced

2 medium carrots, diced

2 celery stalks, diced

3 cloves garlic, minced

6 cups chicken broth

1 cup dried orzo pasta

1 can (14.5 ounces) diced tomatoes, drained

2 cups kale or spinach, chopped

Juice of 1 lemon

Salt and pepper to taste

Fresh parsley, chopped, for garnish

Optional: red pepper flakes for an extra kick

Instructions

Make the Meatballs:

- In a large mixing bowl, combine the ground turkey, breadcrumbs, grated Parmesan cheese, chopped parsley, beaten egg, minced garlic, oregano, salt, black pepper, and lemon zest. Use your hands or a spoon to mix until everything is evenly combined, taking care not to overwork the mixture.

- Shape the mixture into small meatballs, approximately 1 inch in diameter.

Brown the Meatballs:

- In a large pot or Dutch oven, heat a light drizzle of olive oil over medium heat. When the oil is hot, add the meatballs in batches, ensuring they are not overcrowded. Sear them for about 5-7 minutes, turning occasionally to brown all sides evenly. Once browned, remove the meatballs from the pot and set them aside on a plate.

Prepare the Soup Base:

- In the same pot, add a bit more olive oil if necessary. Sauté the diced onion, carrots, and celery for about 5 minutes, stirring occasionally, until they begin to soften.

- Add the minced garlic and continue to sauté for an additional minute until fragrant, being cautious not to burn the garlic.

Add Remaining Ingredients:

- Pour in the chicken broth, then stir in the dried orzo. Gently reintroduce the browned meatballs into the pot. Bring the mixture to a gentle boil.

- Once boiling, reduce the heat and allow the soup to simmer for approximately 10-12 minutes, or until the orzo is tender and cooked through.

Finish the Soup:

- Stir in the drained diced tomatoes and chopped kale or spinach. Cook for an additional 3-5 minutes, until the greens are wilted and heated through.

- Add the freshly squeezed lemon juice and carefully season with salt, pepper, and optional red pepper flakes according to your taste preference.

Serve:

- Ladle the warm soup into bowls and garnish generously with fresh chopped parsley. This delicious soup pairs wonderfully with a slice of crusty bread for dipping. Enjoy your delightful meal!

Prep Time, Total Time, Servings: 20 minutes | 40 minutes | 6 servings