Turkey Meatballs, Kale and Orzo Soup Recipe

Name: Turkey Meatballs, Kale and Orzo Soup Recipe
Yield: 2 servings
Ingredients: 12 ounces ground turkey, preferably not 100% white meat; 1 ounce grated parmesan cheese, divided; 2 tablespoons Italian parsley, chopped, plus more for serving; 1/4 teaspoon dried oregano; kosher salt; freshly ground black pepper; 2 tablespoons olive oil, divided; 2 ounces yellow onions, chopped; 4 1/2 ounces peeled carrot, chopped; 3 3/4 cups chicken stock; 3 1/2 ounces orzo; 1 1/2 ounces chopped kale

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2 servings

Turkey Meatballs, Kale and Orzo Soup Recipe

Orion Moreno

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Recipe provided by Terra's Kitchen.

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Ingredients

Servings

12 ounces ground turkey, preferably not 100% white meat
1 ounce grated parmesan cheese, divided
2 tablespoons Italian parsley, chopped, plus more for serving
1/4 teaspoon dried oregano
kosher salt
freshly ground black pepper
2 tablespoons olive oil, divided
2 ounces yellow onions, chopped
4 1/2 ounces peeled carrot, chopped
3 3/4 cups chicken stock
3 1/2 ounces orzo
1 1/2 ounces chopped kale

Optional add-ins: Fresh lemon juice and pesto

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Instructions

Preheat a broiler to high. Line a baking sheet with aluminum foil, spray lightly with non-stick cooking spray and set aside.
Place turkey in a large bowl with 1/2 ounce of Parmesan cheese, parsley, oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper. Using your hands, mix together until evenly incorporated. Divide the mixture into 8 meatballs, using your hands to shape the balls. Place meatballs on the prepared baking sheet, then brush the tops evenly with 1 tablespoon olive oil. Broil until brown all over and cooked through, turning halfway through cooking (about 8 minutes total). Set aside.
Warm 1 tablespoon olive oil in a large pot over medium-high heat. Add onion and carrot, and cook, stirring occasionally until soft (2 - 3 minutes). Pour in the stock, bring to a boil, then stir in the orzo. Cook for 4 minutes, then add the kale and meatballs. Simmer (reduce heat if needed) until orzo is al dente and kale is tender (about 3 minutes more). Season to taste with additional salt and pepper.
To serve, divide soup between 2 bowls, and top each serving with remaining Parmesan cheese and some chopped parsley. The soup is tasty as-is, but I also added a squeeze of fresh lemon and a spoonful of backyard pesto.