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When it comes to comfort food, few dishes can rival a warm bowl of soup. The Zesty Turkey Meatball and Orzo Soup stands out not only for its heartwarming qualities but also for its vibrant flavors and nutritional benefits. This recipe offers a delightful combination of zesty turkey meatballs nestled in a rich broth, featuring tender orzo pasta and a medley of fresh vegetables. It's the perfect dish for a cozy family dinner, a gathering with friends, or even a meal prep option for busy weekdays.

Zesty Turkey Meatball and Orzo Soup

Looking for a warm and nourishing meal? Try this Zesty Turkey Meatball and Orzo Soup, perfect for cozy family dinners or meal prep during busy weekdays. This recipe features flavorful turkey meatballs in a rich broth with tender orzo pasta and fresh vegetables. It's not only delicious but also packed with protein and vitamins. Enjoy this hearty dish paired with crusty bread or a light salad for a complete meal that everyone will love.
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Ingredients
  

For the Meatballs:

1 pound ground turkey

1/2 cup breadcrumbs

1/4 cup grated Parmesan cheese

1/4 cup finely chopped fresh parsley

1 large egg

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon salt

1/2 teaspoon black pepper

Zest of 1 lemon

For the Soup:

1 tablespoon olive oil

1 medium onion, diced

2 carrots, diced

2 celery stalks, diced

3 cloves garlic, minced

6 cups chicken broth

1 cup dried orzo pasta

1 can (14.5 ounces) diced tomatoes, drained

2 cups kale or spinach, chopped

Juice of 1 lemon

Salt and pepper to taste

Fresh parsley, for garnish

Optional: red pepper flakes for added heat

Instructions
 

Make the Meatballs:

    - In a large bowl, combine the ground turkey, breadcrumbs, Parmesan cheese, chopped parsley, egg, minced garlic, oregano, salt, black pepper, and lemon zest. Mix until well combined but don’t overwork the mixture.

      - Form the mixture into small meatballs, about 1 inch in diameter.

        Brown the Meatballs:

          - In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat. Add the meatballs in batches, making sure not to crowd the pan. Brown them on all sides, about 5-7 minutes. Remove the meatballs from the pot and set aside.

            Prepare the Soup Base:

              - In the same pot, add a little more olive oil if needed. Sauté the diced onion, carrots, and celery for about 5 minutes until they start to soften.

                - Add the minced garlic and sauté for an additional minute until fragrant.

                  Add the Remaining Ingredients:

                    - Pour in the chicken broth, followed by the orzo, and add the browned meatballs back into the pot. Bring the mixture to a gentle boil.

                      - Reduce heat and let simmer for about 10-12 minutes, or until the orzo is cooked through.

                        Finish the Soup:

                          - Stir in the drained diced tomatoes and the chopped kale or spinach. Allow it to cook for another 3-5 minutes until the greens are wilted and heated through.

                            - Add the lemon juice and season with salt, pepper, and red pepper flakes (if using) to taste.

                              Serve:

                                - Ladle the soup into bowls and garnish with fresh parsley. Enjoy hot with crusty bread on the side if desired!

                                  Prep Time, Total Time, Servings: 20 minutes | 40 minutes | 6 servings