Ally's Turkey Meatball, Tomato and Spinach Soup with Orzo
1 lb ground lean turkey
2 cloves of minced garlic ( I used about 6)
1 large egg, beaten
1/2 cup plain dried breadcrumbs
1/4 cup freshly grated parmesan cheese, plus more for serving
Course salt and fresh cracked pepper, to taste
1 T olive oil
1 onion, diced
2 1/2 cans College Inn Chicken Broth w/ Roasted Vegetables and Herbs ( I used one carton )
1 28 oz. can diced tomatoes in juice
1/2 cup orzo
2-3 bags baby spinach leaves, coursely chopped ( I didn't chop, just tossed it in )
Combine turkey, garlic, egg, breadcrumbs, parmesan, and seasonings. Using a Tablespoon as guide, roll mixture into meatballs. In large pot, heat olive oil and saute onion until soft. Add broth, tomatoes with juice, and orzo, bring to simmer. Add meatballs, dropping into pot without stirring, until meatballs float to surface. About 5-7 minutes. Add as much spinach as pot will fit. Cook, gradually adding remaining spinach, until wilted and meatballs are cooked through, about another 6-8 minutes.
Serve soup with a sprinkle of fresh grated parmesan on top.
Note: Ally likes to cut meatballs up into quarters when serving so she gets a bite of meatball with every spoonful. I have not converted this to points value for Weight Watchers yet, but I can tell you it is very low in points.
This made three times as many meatballs, most were already in the hot tub.
They start to rise to the top after a few minutes.
The baby spinach leaves going in.
The spinach begins to wilt very quickly and look like this.
And this is the end result. This soup will be a staple in my house for comfort foods. Bon Appetit!