Turkey meatballs in an easy soup with spinach and orzo.
Make the meatballs ahead and freeze for a quick weeknight meal whenever you need one.
Simply Recipes / Sheryl Julian
These baby meatballs are so cute youll fall hard for them.
Simply Recipes / Sheryl Julian
Once shaped, the meatballs go into a soup with orzo and lots of baby spinach.
It’s an easy, hearty meal that everyone will love.
They were a make-do meal for people who had little.
Simply Recipes / Sheryl Julian
Today, most of us just buy ground meat at the store whenever a craving strikes.
Then, just cook them in chicken broth along with the orzo and spinach.
Then drop the meatballs into a plastic freezer bag.
Simply Recipes / Sheryl Julian
Defrost them overnight in the refrigerator before cooking.
With clean hands, work the mixture until it is well blended.
Repeat, making 30 to 34 meatballs total.
Sheryl Julian
In a nonstick skillet over medium heat, heat 1 tablespoon of the olive oil.
Turn and cook 2 minutes more, until browned on the other side.
Remove from the pan.
Sheryl Julian
(The meatballs will not be cooked through.)
Cook the remaining meatballs in the remaining 1 tablespoon olive oil in the same way.
In a soup pot, heat the oil.
Sheryl Julian
Add the celery, carrots, salt, and pepper.
Cook, stirring often, for 8 minutes.
Add the stock and bring to a boil.
Sheryl Julian
Add the meatballs and orzo.
Return the soup to a boil, lower the heat, and cover the pan.
Add the spinach to the soup and cook 2 minutes more, or just until it wilts.
Taste the soup for seasoning and add more salt and pepper, if you like.
Ladle into bowls and sprinkle with Parmesan.
