Turkey meatball soup is an easy yet super comforting recipe that’s just perfect for a busy weeknight. You can even make the meatballs ahead and freeze them to save time!
Ingredients
- 24 turkey meatballs
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 medium carrot, diced
- 2-3 celery stalks, diced
- 2 large garlic cloves, diced
- 1 tablespoon Italian seasoning mix
- 1/4 teaspoon red chili flakes
- 2 tablespoons tomato paste
- 1 1/2 cup (300 ml) tomato sauce (passata)
- 5 cups (1.25 liter) chicken stock
- 3/4 cup (150 g) orzo
- 2 cups (75 g) baby spinach
- 1/2 cup (100 ml) half and half (single cream)
- 1/3 cup (30 g) grated Parmesan
- Salt and freshly ground black pepper to taste
Instructions
-
- Heat the olive oil in a large stock pot or Dutch oven and sauté the onion, carrot and celery stalks for 7-8 minutes over medium heat until softened.
- Stir in the garlic, Italian seasoning mix and red chili flakes and cook for another minute.
- Next, stir in the tomato paste and tomato sauce (passata), then add the chicken stock and orzo.
- Bring to a boil, then lower the heat and simmer for 10 minutes, stirring occasionally to prevent the orzo from sticking to the bottom of the pot.
- Once the orzo is al dente, stir in the meatballs and baby spinach. Place a lid on the pot and simmer for 1-2 minutes until the spinach is wilted and the meatballs are heated through.
- Add the half and half and grated Parmesan, then season to taste and serve hot, with some extra freshly grated Parmesan on top if you like.
