KALE & ORZO PASTA SOUP WITH TURKEY PARMESAN MEATBALLS

KALE & ORZO PASTA SOUP WITH TURKEY PARMESAN MEATBALLS image

Yield 4 servings

Number Of Ingredients 13

1 large egg
2 tablespoons water
1/4 cup plain dried breadcrumbs
16 ounces ground turkey
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh Italian parsley
2 garlic cloves, minced
3/4 teaspoon salt
1/4 teaspoon ground black pepper
8 cups vegetable broth
1 cup carrots, finely chopped
1 cup orzo (rice-shaped pasta)
1 bunch kale, preferably Lacinato, chopped

Steps:

In a medium bowl, whisk egg and 2 tablespoons water to blend. Stir in breadcrumbs and let stand for 5 minutes. Gently mix in turkey, Parmesan cheese, parsley, garlic, salt, and pepper. Using wet hands, shape turkey mixture into 1 1/4-inch-diameter meatballs. Place on baking sheet; cover and chill 30 minutes. Bring 8 cups chicken broth to boil in large pot. Add carrots and orzo; reduce heat to medium and simmer uncovered 8 minutes. Add turkey meatballs and simmer 10 minutes. Stir in chopped kale and simmer until turkey meatballs, orzo, and kale are tender, about 5 minutes longer. Season soup to taste with salt and pepper. Thin with more broth or water if desired. Ladle soup into bowls and serve. NOTE: When I learned this recipe at Whole Foods, the chef roasted the turkey meatballs at 450 the day before. The chef also suggested sweating onions, celery, and garlic for the base of the soup.