Chicken Soup With Mini-Meatballs

Name: Chicken Soup With Mini-Meatballs
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6-8 serving(s)
Ingredients: 3/4 lb ground turkey; 1/4 cup cold water; 1 egg, beaten; 1/3 cup onion, finely minced; 1/2 cup plain breadcrumbs; 1/2 cup parmesan cheese, freshly grated; 1/2 teaspoon salt; fresh ground black pepper; 8 cups chicken broth; 2 large carrots, chopped; 1/2 onion, chopped; 2 celery ribs, chopped; 1 cup orzo pasta or 1 cup Italian pastina; 1 (10 ounce) package fresh spinach, washed trimmed and torn into bite-size pieces

(3)

Recipe by MA HIKER

A kid-friendly and easy version of Italian wedding soup. From March 2007 Family Fun magazine.

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READY IN: 50mins

SERVES: 6-8

UNITS: US

INGREDIENTS

Nutrition

³⁄₄

lb ground turkey
¹⁄₄

cup cold water
1

egg, beaten
¹⁄₃

cup onion, finely minced
¹⁄₂

cup plain breadcrumbs
¹⁄₂

cup parmesan cheese, freshly grated
¹⁄₂

teaspoon salt
fresh ground black pepper
8

cups chicken broth
2

large carrots, chopped
¹⁄₂

onion, chopped
2

celery ribs, chopped
1

cup orzo pasta or 1 cup Italian pastina
1

(10 ounce) package fresh spinach, washed trimmed and torn into bite-size pieces

DIRECTIONS

In a large bowl, mix the ground turkey, water, egg, 1/3 cup onion, bread crumbs, cheese, salt and pepper to taste.
Shape the mixture into small 1-inch meatballs.
In a large pot, combine the broth, carrots, celery, 1/2 large onion and bring them to a simmer. Add the orzo and let it cook for 5 minutes (pastina takes 2 minutes), stirring frequently.
Add the meatballs and simmer them in broth for 15-20 minutes. Then stir in the spinach and simmer it until it's wilted, about 1 minute.
(I also have added fresh parsley to the soup when I have it! - about 1/4 cup chopped).

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