TURKEY MEATBALL SOUP WITH SPINACH AND ORZO
Turkey meatballs in an easy soup with spinach and orzo! Make the meatballs ahead and freeze for a quick weeknight meal whenever you need one.
Provided by Sheryl Julian
Categories Soup Freezer-friendly Make-ahead
Time 40m
Yield 6
Number Of Ingredients 20
Steps:
- Make the meatball mixture: Shred the bread or roll with your fingers into 1/2-inch pieces. In a bowl, combine the bread or roll, milk, egg, Parmesan, turkey, salt, pepper, and parsley. With a clean hand, work the mixture until it is well blended.
- Add the spinach: Add the spinach to the soup and cook 2 minutes more, or just until it wilts.
- Serve the soup: Taste the soup for seasoning and add more salt and pepper, if you like. Ladle into bowls and sprinkle with Parmesan.
Nutrition Facts : Calories 579 kcal, Carbohydrate 30 g, Cholesterol 141 mg, Fiber 2 g, Protein 38 g, SaturatedFat 10 g, Sodium 1375 mg, Sugar 8 g, Fat 34 g, ServingSize 6 servings, UnsaturatedFat 0 g
BAKED TURKEY AND SPINACH MEATBALLS WITH ORZO
Since ground turkey can be dry, we used a flavorful spinach and garlic paste here to help keep it moist. The paste does double duty and helps cut prep time, since it's also used as the flavoring base for the orzo.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Position a rack in the upper third of the oven; preheat to 425˚ F. Line a rimmed baking sheet with parchment paper. Combine half of the spinach, the onion and garlic in a food processor; pulse to make a coarse paste. Transfer all but 1/4 cup of the paste to a large bowl.
- Add the turkey, panko, egg and 1/4 cup Parmesan to the bowl. Season with 1/2 teaspoon salt and a few grinds of pepper and mix to combine. Form into 12 meatballs and place on the baking sheet.
- Bake the meatballs until golden and cooked through, about 15 minutes. Switch the oven to broil and broil the meatballs until browned on top, 1 to 2 minutes.
- Meanwhile, melt the butter in a large skillet over medium heat. Add the orzo and artichokes and cook, stirring, until lightly toasted, 1 to 2 minutes. Add the reserved 1/4 cup spinach paste, 1/2 teaspoon salt and a few grinds of pepper; stir to coat the orzo. Pour in the chicken broth, bring to a simmer, cover and cook, stirring occasionally, until most of the broth is absorbed and the orzo is saucy but still al dente, about 10 minutes. Add 1/2 cup water and the remaining spinach; bring to a simmer, uncovered. Cook, stirring occasionally, until the spinach wilts but is still bright green, 1 to 2 minutes. Stir in the remaining 1/4 cup Parmesan.
- Divide the orzo among shallow bowls. Top with the meatballs.
Nutrition Facts : Calories 542, Fat 20 grams, SaturatedFat 8 grams, Cholesterol 146 milligrams, Sodium 890 milligrams, Carbohydrate 53 grams, Fiber 7 grams, Sugar 3 grams, Protein 39 grams
TURKEY SOUP WITH ORZO AND SPINACH
Every year I look for new recipes to use up leftover turkey and I like to keep it diverse enough so that I don't get bored with eating turkey so much. Here is a soup that I found useful to use up some of the left over vegetables, cooked ham and turkey. Feel free to add cooked diced carrots, leftover peas or other leftover diced vegetables to the soup. It is full of flavour and makes eating yet more leftover turkey a joy! Feel free to substitute beans with 1-inch pieces of asparagus spears
Provided by Kim A. Heaphy
Categories Poultry
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Bring broth to a boil. Add uncooked orzo and return to a boil. Simmer, uncovered for 5 minutes. Add beans and simmer for another 3 minutes. Add spinach, tomato, ham and turkey. Heat through and season to taste with salt and pepper.
Nutrition Facts : Calories 133.2, Fat 1.1, SaturatedFat 0.3, Cholesterol 4, Sodium 135.3, Carbohydrate 24.7, Fiber 2.4, Sugar 2, Protein 6.5
TURKEY SOUP WITH ORZO AND WHITE BEANS
Steps:
- Heat oil in heavy large pot over medium heat. Add onions and garlic; sauté until translucent. Add turkey wings, chicken broth and oregano. Cover; simmer over medium-low heat 1 hour.
- Using tongs, transfer wings to work surface; cool. Remove meat from bones; discard skin and bones. Mix meat into soup. Bring to simmer. Add tomatoes with juices, carrots and celery. Cover; simmer until vegetables are crisp-tender, about 6 minutes. (Can be made 1 day ahead. Cool soup slightly. Chill uncovered until cold, then cover. Keep chilled. Bring to simmer before continuing.) Add orzo; simmer, covered, until pasta is tender, stirring often, about 10 minutes. Mix in cannellini and basil; cook until heated, about 5 minutes. Season with salt and pepper.
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