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white onion celery carrots orzo pasta chicken broth bay leaves olive oil salt ground turkey Italian-seasoned breadcrumbs egg Parmesan cheese white onion garlic olive oil olive oil salt
Viewed: 7 - Published at: 5 years agoIngredients
- 12 cup white onion, chopped
- 2 celery ribs, preferably with leaves, chopped
- 2 carrots, peeled, cut into 1/4 inch rounds
- 1 cup orzo pasta
- 2 (32 ounce) cartons low sodium chicken broth
- 2 bay leaves
- 2 teaspoons olive oil
- salt & pepper
- 1 (20 ounce) package ground turkey
- 12 cup Italian seasoned breadcrumbs
- 1 egg
- 12 cup parmesan cheese, grated
- 12 cup white onion, finely chopped
- 2 minced garlic cloves
- 2 teaspoons olive oil
- olive oil-flavored Pam
- salt & pepper
Method
- Saute onion and celery in 2 teaspoons of olive oil in a big soup pot until soft.
- Add chicken broth.
- When it starts to boil, add carrots and orzo.
- Bring down heat to a medium/low and simmer 5 minutes.
- Keep an eye on broth, so that it never boils again.
- Add bay leaf.
- Start meatballs.
- Saute onion and garlic in large skillet with 1 teaspoons of olive oil until soft, throw into big mixing bowl.
- Add breadcrumbs, cheese, turkey and egg.
- Get in there with your bare hands and mix.
- Roll meatballs into small bite size.
- Spray olive oil cooking spray into the skillet the onions were in, and start cooking the balls in batches, as they brown throw them into the broth.
- Gently -- don't want them splashing you!
- Don't worry about them being cooked thru; the broth will take care of that.
- Let it barely simmer for 15 minutes maybe.
- Add salt, and pepper to taste and then serve with grated Parmigiano-Reggiano on top.
