ITALIAN WEDDING SOUP WITH CARROTS, ORZO AND ITALIAN MEATBALLS

ITALIAN WEDDING SOUP WITH CARROTS, ORZO AND ITALIAN MEATBALLS image

Yield 6 servings

Number Of Ingredients 24

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For the Meatballs:
1 lb ground turkey or chicken
1 egg
1/3 cup breadcrumbs
3 tbl grated Parmesan
2 tbl chopped garlic
2 tbl chopped fresh oregano
3 tbl chopped flat leaf parsley
pinch ground nutmeg
pinch paprika
1/2 tsp salt
1/2 tsp pepper
For the Soup
2 tbl unsalted butter
2 tbl chopped garlic
3/4 cup chopped white onion
3/4 cup chopped carrot
1/2 tsp salt
1/2 tsp pepper
4 cups low-sodium chicken broth
2 cups water
1 small can whole tomatoes, drained and halved
1 cup orzo
2 cups shredded kale

Steps:

1. Combine ground meat, egg, breadcrumbs, Parmesan, garlic, oregano, parsley, nutmeg, paprika, salt and pepper in a medium bowl. Use a teaspoon to measure out meat for even sized meatballs. With damp hands, shape them into balls. Cover and refrigerate until ready to cook. 2. Melt the butter in a large soup pot over medium heat. Add garlic, onion, carrot, salt and pepper and cook until translucent and fragrant, about 4 minutes. Stir in chicken broth, water and tomatoes. Cover and cook 10 minutes over medium heat or until soup comes to a boil. 3. Add meatballs and orzo to the boiling soup and stir to make sure they are fully submerged. Cover and simmer for another 15 minutes over medium heat. Stir in kale. Test a meatball and a piece of orzo to ensure that they are fully cooked. Taste and adjust seasoning. Serve.