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Turkey Meatball Soup with Spinach and Orzo
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Make-ahead turkey meatball soup with spinach, orzo. Perfect for quick weeknight meals.
Ingredients:
  • For the meatballs:
  • 2 slices white bread or 1 soft dinner roll (about 3-inches across), left out overnight
  • 1/4 cup (60 ml) whole or reduced-fat milk
  • 1 large egg
  • 1/4 cup (32 g) grated Parmesan cheese
  • 1 pound ground turkey, preferably dark meat or at least 85% lean
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons olive oil
  • For the soup:
  • 2 stalks celery, halved lengthwise and thinly sliced
  • 3 medium carrots, thinly sliced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 8 cups (2000 ml) chicken stock
  • 1/2 cup (70 g) orzo pasta
  • 8 loosely packed cups (5 ounces) baby spinach, with any long stems removed
  • 1 cup (128 g) grated Parmesan, for serving
Instructions:
  • Prepare the meatball mixture: Tear the bread or roll into 1/2-inch pieces with your fingers. In a bowl, mix the torn bread or roll with milk, egg, Parmesan, ground turkey, salt, pepper, and parsley. Using clean hands, thoroughly blend the mixture until well combined.
  • Shape the meatballs: Using moist hands, form 2 teaspoons of the mixture into a small walnut-sized meatball (1 1/2-inches across). Create 30 to 34 meatballs in total.
  • Optional step: Brown half of the meatballs in a nonstick skillet over medium heat with 1 tablespoon of olive oil until golden brown on both sides, approximately 3 minutes per side. Remove from skillet and repeat with remaining meatballs in the second batch using the remaining 1 tablespoon of olive oil. (Meatballs will be partially cooked.)
  • Prepare the soup: Heat oil in a large soup pot, then toss in celery, carrots, salt, and pepper. Sauté for 8 minutes. Pour in the stock and bring to a boil. Add the meatballs and orzo, bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Stir occasionally, ensuring the meatballs are cooked through and the orzo is tender. Cut a meatball in half to verify doneness and taste the orzo for perfection.
  • Stir in the spinach: Stir in the spinach and cook for an additional 2 minutes, just until it wilts.
  • Serve the flavorful soup and adjust seasoning to taste with more salt and pepper if desired. Ladle it into bowls and top with a sprinkle of Parmesan for added richness.

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