Orzo, Greens & Meatball Soup: Difference between revisions
From McGough's Recipes
(Created page with "=== '''Ingredients''' === '''Meatballs''' * 1 large egg * 2 tablespoons water * 1/4 cup plain dried breadcrumbs * 12 ounces ground turkey * 1/4 cup grated parmesan cheese * 2 tablespoons chopped fresh flat-leaf parsley * 2 garlic cloves, minced * 3/4 teaspoon kosher salt * 1/4 teaspoon ground black pepper '''Soup''' * 8 cups (or more) low-salt chicken broth * 1 cup chopped peeled carrots * 3/4 cup (about 4.75 ounces or 135 grams) orzo (rice-shaped pasta) * 4 cups coarsel...") |
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=== '''Directions''' === | === '''Directions''' === | ||
'''Make meatballs''' | |||
#Whisk egg and 2 tablespoons water in medium bowl to blend. Mix in breadcrumbs; let stand one minute. | |||
#Add turkey, parmesan cheese, parsley, garlic, salt, and pepper; gently stir to blend. | |||
#Using wet hands, shape turkey mixture into 1 1/4-inch-diameter meatballs. Place on baking sheet; chill while you prepare the next steps, or 30 minutes, if you have the time. | |||
'''Soup''' | |||
#Bring chicken broth to a boil in large (4 to 5-quart) pot. | |||
#Add carrots and orzo; reduce heat to medium and simmer uncovered 8 minutes. | |||
#Add turkey meatballs and simmer 10 minutes. | |||
#Stir in chopped greens and simmer until turkey meatballs, orzo, and escarole are tender, about 5 minutes longer. | |||
#Season soup to taste with salt and pepper. | |||
[https://smittenkitchen.com/2008/02/greens-orzo-meatball-soup/ Link to recipe] | [https://smittenkitchen.com/2008/02/greens-orzo-meatball-soup/ Link to recipe] |
Revision as of 08:21, 2 February 2024
Ingredients
Meatballs
- 1 large egg
- 2 tablespoons water
- 1/4 cup plain dried breadcrumbs
- 12 ounces ground turkey
- 1/4 cup grated parmesan cheese
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 garlic cloves, minced
- 3/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Soup
- 8 cups (or more) low-salt chicken broth
- 1 cup chopped peeled carrots
- 3/4 cup (about 4.75 ounces or 135 grams) orzo (rice-shaped pasta)
- 4 cups coarsely chopped escarole (about 1/2 medium head), swiss chard, kale or baby spinach (about 3 ounces of leaves)
Directions
Make meatballs
- Whisk egg and 2 tablespoons water in medium bowl to blend. Mix in breadcrumbs; let stand one minute.
- Add turkey, parmesan cheese, parsley, garlic, salt, and pepper; gently stir to blend.
- Using wet hands, shape turkey mixture into 1 1/4-inch-diameter meatballs. Place on baking sheet; chill while you prepare the next steps, or 30 minutes, if you have the time.
Soup
- Bring chicken broth to a boil in large (4 to 5-quart) pot.
- Add carrots and orzo; reduce heat to medium and simmer uncovered 8 minutes.
- Add turkey meatballs and simmer 10 minutes.
- Stir in chopped greens and simmer until turkey meatballs, orzo, and escarole are tender, about 5 minutes longer.
- Season soup to taste with salt and pepper.