Turkey Orzo Soup Recipes

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ESCAROLE AND ORZO SOUP WITH TURKEY PARMESAN MEATBALLS



Escarole and Orzo Soup with Turkey Parmesan Meatballs image

Categories     Soup/Stew     Leafy Green     Pasta     Poultry     turkey     Sauté     Low Fat     Parmesan     Winter     Healthy     Simmer     Bon Appétit

Yield Makes 4 main-course servings

Number Of Ingredients 13

1 large egg
2 tablespoons water
1/4 cup plain dried breadcrumbs
12 ounces lean ground turkey
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh Italian parsley
2 garlic cloves, minced
3/4 teaspoon salt
1/4 teaspoon ground black pepper
8 cups (or more) low-salt chicken broth
1 cup chopped peeled carrots
3/4 cup orzo (rice-shaped pasta)
4 cups coarsely chopped escarole (about 1/2 medium head)

Steps:

  • Whisk egg and 2 tablespoons water in medium bowl to blend. Mix in breadcrumbs; let stand 5 minutes. Add turkey, Parmesan cheese, parsley, garlic, salt, and pepper; gently stir to blend. Using wet hands, shape turkey mixture into 1 1/4-inch-diameter meatballs. Place on baking sheet; cover and chill 30 minutes.
  • Bring 8 cups chicken broth to boil in large pot. Add carrots and orzo; reduce heat to medium and simmer uncovered 8 minutes. Add turkey meatballs and simmer 10 minutes. Stir in chopped escarole and simmer until turkey meatballs, orzo, and escarole are tender, about 5 minutes longer. Season soup to taste with salt and pepper. (Can be made 2 hours ahead. Rewarm over medium heat, thinning with more broth if desired.)
  • Ladle soup into bowls and serve.

TURKEY SOUP WITH ORZO AND WHITE BEANS



Turkey Soup with Orzo and White Beans image

Provided by Kimberly Diamondidis

Categories     Soup/Stew     Bean     Onion     Pasta     Tomato     turkey     Basil     Celery     Carrot     Winter     Bon Appétit     Maryland

Yield Makes 8 to 10 (first-course) servings

Number Of Ingredients 12

2 tablespoons olive oil
2 medium onions
6 garlic cloves, minced
3 pounds turkey wings, cut at joints
9 cups canned low-salt chicken broth
2 teaspoons dried oregano
1 28-ounce can diced tomatoes in juice
3 carrots, peeled, chopped
1 cup chopped celery
1 cup orzo (rice-shaped pasta)
2 15-ounce cans cannellini (white kidney beans), drained, rinsed
1/2 cup thinly sliced fresh basil

Steps:

  • Heat oil in heavy large pot over medium heat. Add onions and garlic; sauté until translucent. Add turkey wings, chicken broth and oregano. Cover; simmer over medium-low heat 1 hour.
  • Using tongs, transfer wings to work surface; cool. Remove meat from bones; discard skin and bones. Mix meat into soup. Bring to simmer. Add tomatoes with juices, carrots and celery. Cover; simmer until vegetables are crisp-tender, about 6 minutes. (Can be made 1 day ahead. Cool soup slightly. Chill uncovered until cold, then cover. Keep chilled. Bring to simmer before continuing.) Add orzo; simmer, covered, until pasta is tender, stirring often, about 10 minutes. Mix in cannellini and basil; cook until heated, about 5 minutes. Season with salt and pepper.

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  • Season with salt and pepper. Add spinach and half n half to the pot. Stir until well combined and spinach is wilted. Serve!
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  • Add flour and cook for one minute, continuously stirring. Then, add one cup of chicken stock and stir until flour is dissolved. Add remaining stock, Italian seasoning, salt and pepper. Stir to combine.
  • Stir in turkey and orzo and bring to a boil over high heat. Lower the heat to medium, and cook for 10 minutes, until orzo is cooked through. Stir occasionally to prevent the orzo from sticking to the bottom of the pot.
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