WRITTEN ON October 16th, 2009 BY Meredith AND STORED IN Dinner, Soups, Turkey, Uncategorized

This is the perfect remedy for an unexpected October cold snap. I stirred the pot while watching the weather reports of all the snow in the Northeast, cozy inside my apartment while the Nor’easter blew and spit rain outside. The hubster came home to the smell of turkey soup and a baseball game on the telly (I’m now obsessed with British slang). It’s simple, smells fantastic and saves well for lunch later in the week. More importantly, it’s super healthy and packed full of cold and flu fighting nutrients. Because you’re using lean white turkey meat, in a pinch you could just cook the meatballs directly in the soup, and save the browning step (I like searing them because it keeps in all the juices, and adds a nice roast-y flavor). Serve with a hearty, nutty loaf of warm brown bread. And word to the wise: it’s true what they say. The fastest way to a mans heart is through his stomach. He cleaned up and took out the trash while I watched the DVR’d episode of Glee, my other new obsession. Stay warm and dry folks…

Straight on till winter...

Straight on till winter...

Turkey Meatball Soup (serves 4)
1 lb ground all white turkey meat
½ cup breadcrumbs
1 egg
3 handfuls parsley, finely chopped
1 onion, finely chopped
½ cup parmesan cheese, grated
¼ tsp red pepper flakes
3 sprigs thyme, picked and chopped
Salt and pepper
Combine turkey, breadcrumbs, egg, 1 handful chopped parsley, ¼ cup parm, a pinch of thyme, and ½ of the onion in a large bowl. Season with red pepper flakes, ½ tsp salt and a few good cracks pf black pepper. Once mixture is thoroughly combined, create golf ball sized meatballs and lay them out on a cookie sheet. Cover and chill about 20 minutes. In the meantime, ready the below ingredients:
2 medium sized carrots, peeled and sliced into ¼ inch thick slices
3 ribs celery, with leaves, leaves chopped and ribs sliced similar to size of carrots
½ cup orzo
4 handfuls spinach
1 bay leaf
Remove meatballs from fridge. Heat a large non-stick sauté pan to high. Spray with non-stick spray, and sear the meatballs quickly on all sides to golden brown. Remove to cookie sheet. Bring the below stock up to a boil.
8 cups low sodium chicken stock
Once stock is boiling, add carrots, celery, thyme, parsley and bay leaf. Add meatballs, and about 1 tsp salt and a few cracks black pepper. Turn down to a simmer. Simmer about 15 minutes. Add orzo, cook for about 10 minutes until al dente. Remove bay leaf, add spinach and simmer until wilted, about 1 minute. Serve with left over ¼ cup parm sprinkled over top.

Worth a week full of chores

Worth a week full of chores

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