Turkey Meatball and Orzo Wedding Soup

• 1 pound ground turkey
• 1/2 cup breadcrumbs
• 1 egg
• 1/4 cup grated Parmesan cheese
• 1 tablespoon chopped fresh parsley
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 8 cups chicken broth
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 medium carrots, sliced
• 2 stalks celery, sliced
• 1 cup orzo pasta
• 1 (15-ounce) can diced tomatoes

Steps

1. 1 Preheat oven to 400°F. Mix turkey, breadcrumbs, egg, Parmesan, parsley, oregano, salt, and pepper. Form into 1-inch balls.
2. 2 Place meatballs on a baking sheet and bake for 15 minutes.
3. 3 Meanwhile, in a large pot, sauté onion and garlic until softened.
4. 4 Add carrots and celery, cooking until slightly tender.
5. 5 Stir in chicken broth and diced tomatoes.
6. 6 Add cooked meatballs to the pot and bring to a simmer.
7. 7 Stir in orzo and cook until al dente, about 8-10 minutes.
8. 8 Serve hot.

Equipment

• Baking sheet
• Large pot

Variations

• For a vegetarian version, substitute turkey meatballs with mushrooms or lentils.

Substitutions

• Use ground chicken instead of turkey for a similar flavor profile.
• Substitute orzo with small pasta shapes like ditalini.

Pairings

• Italian bread
• A crisp white wine

Nutrition

Tips

• For a richer flavor, use homemade chicken broth.
• Add a handful of fresh spinach leaves per serving for extra nutrition.

Storage

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently.

Serving Suggestions

• Serve with crusty bread and a side salad.
• A sprinkle of fresh parsley adds a pop of color.

FAQ