Friday, February 20, 2009

Turkey/ Parmesan Meatball Soup *Lauren Perry*

1 large egg
2 tbs water
1/4 cup plain dried breadcrumbs
12 ouz of lean ground turkey
1/4 cup grated parmesan
2 tbs chopped fresh italian parsley
2 garlic cloves minced
salt or garlic salt
8 cups of low sodium chicken broth
1 cup of chopped carrots
3/4 cup of Orzo pasta (it looks like large rice- I couldnt find this so i used mini-penne)
1 cup spinach leaves (wash and drain)

Whisk egg and water in medium bowl
mix in breadcrumbs (let stand 5 minutes)
add turkey, parmesan, parsley, garlic, garlic salt, & pepper and blend
with wet hands, make meatbals about 1 inch in diameter- put on plate or baking sheet and refridgerate for 30 minutes

Bring broth to boil in large pot
add carrots and pasta- reduce to simmer
add turket meatballs for 10 minutes
stir in spinach and leave in pot for 5-10 more minutes on simmer
season with salt and pepper to taste

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