Tiny Turkey Meatball Soup - or kind of Wedding Soup
Author: 
Recipe type: Main
Serves: 6-8
 
Ingredients
The Meatballs
  • 1.25lbs lean ground turkey (believe I used 93/7)
  • 1 large egg (a duck one is perfect!)
  • 1 large clove garlic, minced
  • 1 tsp dried minced onion
  • ½ tsp dried rubbed sage
  • ½ tsp oregano
  • ½ tsp italian seasoning
  • ¼ c + 2 Tbs seasoned dried bread crumbs
  • ½ cup fresh grated Parmesan, lightly packed (mine was Frigo Three Cheese Italian - a parmesan/asiago/romano mix from the cold food section)
  • fresh ground pepper to taste
The Soup
  • 2 Tbs olive oil
  • 1 medium carrot, peeled and sliced thin
  • 1 stalk celery, sliced thin
  • ½ medium onion, minced
  • ½ tsp dried rosemary leaves, crumbled
  • 1 small bay leaf
  • 1 lemon, zested
  • Juice from half of lemon, reserve other half for something else
  • 12 cups Chicken Broth (boxed broth is okay, homemade would have been better though!)
  • ½ tsp oregano
  • 1 Tbs dried parsley
  • 1 cup Orzo pasta
  • 6 oz fresh spinach, washed well and drained
  • pepper to taste
  • fresh parmesan cheese for topping
Instructions
Meatball Directions:
  1. Preheat oven to 350 degrees.
  2. Mix together all meatball ingredients until well combined. You may add up to another 2 Tbs of bread crumbs if the mixture is too soft, or up to 2 Tbs of milk if it is too stiff.
  3. Form a small handful of turkey mixture into ½" thick rope and cut into bite size pieces, gently roll to form tiny meatballs and place on foil lined and lightly sprayed jelly roll pan. Continue with remaining mixture. You should have about 60 little meatballs - give or take a few.
  4. Bake meatballs for 20 - 30 minutes until just browned on bottom and just cooked through. Set aside.
Soup Directions:
  1. Heat olive oil over med high heat in large pot. Saute carrot, celery, and onion until tender. Pour in chicken stock. Add bay leaf, lemon zest, and rosemary. Bring to a boil.
  2. Stir in orzo and continue cooking at a low boil for 6-8 minutes, until pasta is almost done.
  3. Gently stir in the cooked meatballs, spinach, oregano, parsley, and pepper to taste. Turn heat to med-low and simmer for about 5 minutes, until spinach is wilted and meatballs are heated through. Stir in juice from half a lemon and 2 Tbs of Parmesan cheese. Serve topped with a sprinkle of fresh grated Parmesan cheese and a slice of crusty bread for dipping. Yum!
Recipe by A Hen's Nest - NW PA Single Woman Mom Blog at http://ahensnest.com/2011/02/turkey-meatball-wedding-soup.html