Turkey Meatball Soup

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1/2 cup onion, chopped
• 2 celery ribs, preferably with leaves, chopped
• 2 carrots, peeled, cut into 1/4 inch rounds
• 1 cup orzo pasta
• 2 (32 ounce) cartons low sodium chicken broth
• 2 bay leaves
• 2 teaspoons olive oil
• salt & pepper
• 1 (20 ounce) package ground turkey
• 1/2 cup italian seasoned breadcrumbs
• 1 egg
• 1/2 cup parmesan cheese, grated
• 1/2 cup onion, finely chopped
• 2 minced garlic cloves
• 2 teaspoons olive oil
• olive oil-flavored pam
• salt & pepper

Recipe

• 1 sauté onion and celery in 2 teaspoons of olive oil in a big soup pot until soft.
• 2 add chicken broth. when it starts to boil, add carrots and orzo.
• 3 bring down heat to a medium/low and simmer 5 minutes. keep an eye on broth, so that it never boils again.
• 4 add bay leaf. start meatballs.
• 5 sauté onion and garlic in large skillet with 1 teaspoons of olive oil until soft, throw into big mixing bowl.
• 6 add breadcrumbs, cheese, turkey and egg. get in there with your bare hands and mix.
• 7 roll meatballs into small bite size.
• 8 spray olive oil cooking spray into the skillet the onions were in, and start cooking the balls in batches, as they brown throw them into the broth. gently -- don't want them splashing you!
• 9 don't worry about them being cooked thru; the broth will take care of that. let it barely simmer for 15 minutes maybe.
• 10 add salt, and pepper to taste and then serve with grated parmigiano-reggiano on top.