Lemony Orzo Soup with Turkey Meatballs

Lemony Orzo Soup with Turkey Meatballs

  • 1 lb ground turkey (or ground chicken)

  • 1 onion, diced

  • 2 cloves garlic, minced

  • Kosher salt

  • 1 tsp. ground cumin

  • 1 tsp. ground coriander

  • 1 egg

  • 1/2 cup panko breadcrumbs

  • 2 Tbs. olive oil

  • 6 cups good chicken stock

  • peel of 1 lemon

  • 1 cup orzo pasta

  • 1/2 bunch of chard, stems removed and roughly chopped

In a medium fry pan, saute the onion in 2 Tbs. olive oil until soft and translucent. Add the garlic, pinch of salt, cumin, and coriander and saute for 30 seconds. Remove from heat and let cool slightly.

In a large bowl, mix together the onion mixture along with the egg and panko. Using a small ice cream scoop or 2 spoons, form into meatballs.

In a large pot or Dutch oven, warm the remaining olive oil. Brown the meatballs on all sides. Add the stock, followed by the lemon peel, and orzo. Cook on medium low for 10 minutes or until orzo is soft and the meatballs are cooked through. (Do not boil or that could break up the meatballs). Fold in the chard and cool until wilted.

Taste for salt and serve warm.

Makes 4 servings.

Fridge Foraging, SoupAmanda FredericksonComment