This is one of those great cold weather comfort food dishes.  In this version, I had left over arugula and baby bok choy but you could easily substitute spinach or escarole for either of them.  You could also change the flavor of the meatballs by adding a different herb like thyme or sage.  I usually make a double batch since it freezes well but be prepared to add a little more broth when you defrost it as the orzo soaks up quite a bit of the broth.

Turkey Meatball Soup with Orzo

Serves 4

1/4 cup plus 2 Tbls. panko or plain breadcrumbs
1/4 cup plus 2 Tbls. Parmesan cheese
3 Tbls. chopped fresh parsley (or other herbs)
Zest of 1 lemon
2 garlic cloves, minced
Salt and pepper
2 eggs beaten with 3 Tbls. water
1 1/2 lbs. ground turkey
10 cups chicken broth
1 inch ginger, peeled and cut into coins
2 cups carrots, peeled and sliced into 1/4 inch coins
1 1/4 cups orzo
3 cups arugula
1 baby bok choy, chopped

Mix together in a bowl the panko or breadcrumbs, Parmesan, herbs, garlic, lemon zest, salt and pepper.  Add the beaten egg and the ground turkey.  Mix thoroughly with your hands.  Make the meatballs about 1 inch in size, place on a plate or baking sheet and refrigerate for about 30 minutes.

Add the broth and the ginger to a large pot and bring to a boil.  Add the carrots and orzo and simmer for 8 minutes.  Add the meatballs and simmer for another 10 minutes.  Add the arugula and bok choy and simmer for about 5 more minutes.  Season the soup with salt and pepper to taste.

Tags: Orzo, soup, Turkey