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, minced
- 1 tablespoon Italian seasoning mix
- 1/4 teaspoon red chili flakes
- 2 tablespoons tomato paste
- 1 1/2 cups (300 ml) tomato sauce (passata)
- 5 cups (1.25 liters) 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
Preparation:
Warm the olive oil in a large stock pot or Dutch oven over medium heat. Add the diced onion, carrot, and celery, sautéing for 7-8 minutes until tender and fragrant. Incorporate the minced garlic, Italian seasoning, and red chili flakes, cooking for an additional minute to release their aromatic flavors.
Stir in the tomato paste, ensuring it coats the vegetables, then pour in the tomato sauce and chicken stock. Add the orzo and bring the mixture to a gentle boil. Reduce the heat and let it simmer for 10 minutes, stirring occasionally to prevent sticking, until the orzo is al dente.
Gently fold in the turkey meatballs and baby spinach. Cover the pot and simmer for 1-2 minutes, allowing the spinach to wilt and the meatballs to heat through. Stir in the half and half and grated Parmesan, seasoning with salt and pepper to taste. Serve this comforting soup hot, garnished with extra Parmesan for a creamy, satisfying finish.
This Turkey Meatball Soup is perfect for cozy evenings, packed with protein, vegetables, and hearty flavors. It’s a wholesome meal that the whole family will love!
