It’s been ages since we’ve made soup, and what better way to welcome in the cooler weather than Turkey Meatball Soup?
Ingredients for the Turkey Meatball, Kale + Orzo Soup.
- Yellow Onion
- Chopped Kale
- Carrot Rounds
- Ground Turkey
- Shredded Parmesan
- Dried Oregano
- Chicken Stock Concentrate
I suggest having more orzo on hand, especially if you love your pasta!
While turkey meatballs called for parsley, oregano, and parmesan to be added, we subbed panko breadcrumbs for the parmesan.
Once the meatballs are all ready and placed onto a lined baking sheet, place them in the oven and broil for about 8 minutes.
While we received chicken stock concentrate, we decided to go with fresh chicken broth. To make the soup, heat 1 tbsp of EVOO in a large saucepan and add your onion and carrots. Sauté for 2 minutes and add your stock/broth. Once it’s at a boil, add orzo. Cook for 4 minutes; add kale and meatballs. Simmer 3 minutes or until orzo is al dente and kale is tender.