Beautiful, simple, delicious.
That about sums up this Italian Wedding Soup. Packed with vegetables, orzo and herbed turkey meatballs, it’s a light, but filling winter warmer.
Italian Wedding Soup
1 pound ground turkey
⅓ cup plain bread crumbs
1 large egg, lightly beaten
1 tablespoon chopped fresh sage or 1 teaspoon dried
1 teaspoon minced garlic
3 tablespoons olive oil
1 cup chopped onions
1 cup chopped carrots
1 cup chopped celery
6 cups low-sodium chicken broth
1 teaspoon Worcestershire sauce
¾ cup orzo
1 bag (5 ounces) baby spinach, chopped
Shaved Parmesan, to serve, optional
1. In a medium bowl, combine the ground turkey, bread crumbs, egg, sage, and garlic. Mix gently with your hands and form into 1-inch balls. Refrigerate until ready to use.
2. In a large soup pot, heat the oil over medium-high heat. Add the onions, carrots, and celery and cook, stirring occasionally, until the vegetables start to soften, 5 to 7 minutes.
3. Add the chicken broth and Worcestershire sauce and bring to a boil.
4. Add the meatballs to the boiling broth and cook for 5 minutes, until just cooked through. (I lightly browned the meatballs in a little oil first.) Using a slotted spoon, transfer the meatballs to a bowl and reserve.
5. Add the orzo to the broth and boil until just tender, about 7 minutes. Add the spinach, return the meatballs to the soup, and cook for 1 minute, until the spinach is wilted. Season with salt and pepper to taste and serve sprinkled with shaved Parmesan.
Recipe from Paula Deen
Today’s music is not Italian nor is it about a wedding. What it is, though, is ideal Friday listening. Lo-fi and a little messy with irresistible guitar and slaying vocals, I propose you dig right in.
Check out Palm Honey on the band’s Website where you can learn of upcoming gigs in the UK and buy their music.