Tomato Orzo Turkey Soup (Print Version)

# Ingredients:

01 - 1 pound ground turkey, lean.
02 - 1/3 cup of bread crumbs.
03 - 1 tablespoon of Italian seasoning.
04 - 1/2 teaspoon garlic powder.
05 - 1 teaspoon crushed red pepper.
06 - 2 spoons of pesto (optional).
07 - Salt and black pepper for taste.
08 - A tablespoon of olive oil to cook.
09 - 1/2 tablespoon olive oil.
10 - 3 garlic cloves, finely chopped.
11 - 1 yellow onion, diced small.
12 - 1 big carrot, thinly sliced.
13 - 1 large (28 oz) can of crushed tomatoes.
14 - 1 can (15 oz) of light coconut milk.
15 - 4 cups of chicken broth (choose low sodium).
16 - 1 tablespoon of Italian seasoning.
17 - 1 cup of orzo pasta.
18 - 1/2 teaspoon of salt.
19 - Ground black pepper as needed.
20 - 2-3 handfuls of fresh spinach.
21 - Grated Parmesan for topping.
22 - More pesto for garnish.

# Instructions:

01 - Combine turkey, bread crumbs, spices, pesto, salt, and pepper with your hands. Roll into 40-45 small meatballs.
02 - Heat up some oil in a pan. Cook the meatballs in small batches for about 5-6 minutes until golden brown. Remove them onto a plate.
03 - In a bigger pot, warm some oil. Cook the garlic, onion, and carrots for 3-5 minutes until they're tender.
04 - Stir in the crushed tomatoes, coconut milk, broth, spices, pasta, salt, and pepper. Gently place the meatballs back in.
05 - Bring the pot to a boil, then reduce the heat to low. Let it gently cook for 15-20 minutes, stirring occasionally.
06 - Add the spinach and stir until it wilts, which should take about a minute.
07 - Spoon into bowls, sprinkle cheese, and add extra pesto on top. Serve with some bread on the side.

# Notes:

01 - This can also be made in a slow cooker.
02 - Feel free to include other veggies you enjoy.

Back