Orzo, Greens & Meatball Soup: Difference between revisions
From McGough's Recipes
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'''Meatballs''' | '''Meatballs''' |
Revision as of 14:49, 2 February 2024
Prep | Cook | Total |
---|---|---|
10 Min | 30 Min | 40 Min |
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.