A hearty, traditional soup made with turkey, vegetables and love
- 1 whole chicken, cut up in pieces
- 6 oz ground turkey
- 1 tsp garlic, crushed
- 1//2 C diced onion
- 1/2 C celery, finely diced
- 1 tsp parsley flakes
- 1/4 C bread crumbs
- 1/4 C vegetable oil
- 1 egg
- 1/2 C Parmesan cheese
- 4 oz fresh spinach
- 6 oz orzo pasta
- 1 carrot, diced
- 2 TBSP chicken base
- For Chicken Broth:
- Preheat oven to 400 degrees
- Place cut up chicken in baking dish and salt and pepper
- Place 1/2 C water in bottom of pan.
- Place chicken in oven for 15 minutes uncovered.
- Remove from oven and cover with foil and turn oven down to 350 degrees and cook for 45 minutes.
- Remove chicken from pan and allow to cool.
- Save chicken stock from bottom of pan.
- (This process can be done a day or two in advance)
- For the meatballs:
- In a bowl combine the turkey, egg, garlic, bread crumbs and 2 TBSP of Parmesan cheese.
- Mix until well combined.
- Form small meatballs by using a teaspoon and rolling meat into round balls.
- Place meatballs in sauté pan and cook until browned, over medium heat (about 15 minutes).
- Remove from heat and set aside.
- In a large stock pot, place oil, onions, celery, and carrot and sauté over medium heat for 15 minutes.
- Add chicken base and liquid saved from roasting chicken, cook for 5 minutes.
- Add 3 quarts of water and allow to come to boil.
- Allow to simmer over medium heat for 30 minutes
- Add orzo, diced chicken and cook until pasta is done.
- Remove from heat and add roughly chopped spinach and meatballs.
- Allow to sit covered for 5 minutes.
- Serve in bowls and top with grated Parmesan cheese (optional)
Keywords: soup, italian, meatballs, kale, broth, chicken