As the rain commeth down, and Fall under our toes, I am feeling more like soup these days. I did not grow up eating home made soups, or a lot of soup in general, but I want my kids to have home made soups in their lives, and so I continue to try out different soups to tempt their little palates. It’s a comfort thing.
This is a tried and true one that is quick, easy, tasty and the kids can help roll the meat balls. I like to make the meatballs very small as small (little bites) seems to be more appealing at times for my kids. You change change up the meat to chicken if you don’t have turkey, same with the stock. It’s all good.
Turkey Meatball Soup
Author: Adapted From Rachael Ray's Yumo
Serves: 6
Ingredients
- 1-2 tbsp oil
- ½ small onion, chopped
- 1 carrot, peeled and grated
- 1-2 stalk celery, chopped & minced
- 4-8 cups chicken and/or turkey stock
- 1 lb ground turkey or chicken
- 5 tbsp parmesan
- 5 tbsp panko breadcrumbs
- 1 tbsp poultry spices (thyme, sage, oregano)
- 1 egg
- 2 garlic cloves, minced
- 2 tbsp parsley, chopped if fresh
- ½ cup orzo
- salt & pepper to taste
Instructions
- Put your oil in a pan on stove. Saute onions, carrots and celery for 5-10 minutes until softened slightly. Add your stock and bring to a boil. Drop heat a little and let simmer while you start rolling your meatballs.
- In a bowl mix the ground bird with the cheese, bread crumbs, poultry spices, egg, garlic, parsley, salt and pepper. Roll into 1 inch balls (or smaller) and place on a plate.
- Once all meatballs prepared you can then start dropping them directly into the soup.
- Meanwhile boil your water for your orzo. Once boiling salt it like the sea and drop in your orzo. Cook until Al dente. Drain, put back in pot and add a little butter or olive oil to prevent sticking.
- Dish your soup into your bowl and add as much orzo as you enjoy.
- Sprinkle with additional Parmesan cheese if you wish and serve immediately.
