CALABRIAN WEDDING SOUP WITH ORZO AND TURKEY MEATBALLS
This week has been super hectic since we got back from our staycation! The weather has been absolutely horrible - think ice rain and freezing temperatures - and we got our truck stuck in a snow bank :( Luckily I ordered Sun Basket for the week so I don't need to leave the house at all! If you follow the @TourWifeTourLife Instagram you probably saw this recipe in my stories. It was absolutely DELICIOUS and I can't wait to put it into regular rotation. You all know by now about my love for Sun Basket from my past posts and nothing has changed! If you want to try it feel free to use THIS LINK for $40 off of your first box!
CALABRIAN WEDDING SOUP WITH
ORZO AND TURKEY MEATBALLS
Soy-Free 2 Servings, 740 Calories/Serving 25 – 40 Minutes Ingredients 4 or 5 sprigs organic fresh dill
10 ounces ground turkey
Sun Basket meatball seasoning blend (garlic powder - onion powder - dried thyme - dried oregano)
Sun Basket Parmesan panko (Parmesan - panko)
1 or 2 cloves organic peeled fresh garlic
5 ounces orzo
1 cup organic mirepoix (onions - carrots - celery)
1 cup chicken broth
3 ounces organic baby kale or other leafy greens
Instructions 2-serving instructions (4-serving modifications in parenthesis) Wash produce before use 1 Prep the meatballs
Strip the dill leaves from the stems; coarsely chop the leaves. Set aside half for garnish.
Cut a small corner from the ground turkey packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
In a large bowl, using a fork or whisk, blend the meatball seasoning blend, Parmesan panko, and half the dill. Add the ground turkey, season generously with salt and pepper, and mix until just combined. Using wet hands, form the mixture into 1-inch balls.
Brown the meatballs
In a medium (large) sauce pot over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Working in batches if needed, add the meatballs and cook, turning once, until lightly browned but not yet cooked through, 2 to 3 minutes per side. Transfer to a plate. Add more oil between batches if needed. Do not clean the pot. While the meatballs brown, prepare the remaining ingredients.
3 Prep and cook the soup
Finely chop, press, or grate enough garlic to measure 1 teaspoon (2 tsp).
Measure ½ cup (1 cup) orzo; save the rest for another use.
In the same pot used for the meatballs, warm 2 tablespoons oil over medium-high heat until hot but not smoking. Add the mirepoix and garlic, season with salt, and cook, stirring occasionally, until the vegetables start to soften, 3 to 5 minutes. Add the chicken broth, kale, meatballs, ½ cup (1 cup) orzo, and 3 cups (6 cups) water and season with salt and pepper. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the orzo is tender and the meatballs are cooked through, 12 to 18 minutes. Remove from the heat and season to taste with salt and pepper.
4 Serve Transfer the soup to individual bowls, garnish with the remaining dill, and serve.
Strip the dill leaves.
Press the garlic (if you have a press).
Measure the orzo.
Measure the water for the soup.
Garnish with the dill
Do you guys have any meal kits that you use and would like to recommend? I'd love to hear from you!
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