Turkey Soup With Orzo And Spinach Recipes
TURKEY MEATBALL SOUP WITH SPINACH AND ORZO
Turkey meatballs in an easy soup with spinach and orzo! Make the meatballs ahead and freeze for a quick weeknight meal whenever you need one.
Provided by Sheryl Julian
Categories Soup Freezer-friendly Make-ahead
Time 40m
Yield 6
Number Of Ingredients 20
Steps:
- Make the meatball mixture: Shred the bread or roll with your fingers into 1/2-inch pieces. In a bowl, combine the bread or roll, milk, egg, Parmesan, turkey, salt, pepper, and parsley. With a clean hand, work the mixture until it is well blended.
- Add the spinach: Add the spinach to the soup and cook 2 minutes more, or just until it wilts.
- Serve the soup: Taste the soup for seasoning and add more salt and pepper, if you like. Ladle into bowls and sprinkle with Parmesan.
Nutrition Facts : Calories 579 kcal, Carbohydrate 30 g, Cholesterol 141 mg, Fiber 2 g, Protein 38 g, SaturatedFat 10 g, Sodium 1375 mg, Sugar 8 g, Fat 34 g, ServingSize 6 servings, UnsaturatedFat 0 g
TURKEY SOUP WITH ORZO AND SPINACH
Every year I look for new recipes to use up leftover turkey and I like to keep it diverse enough so that I don't get bored with eating turkey so much. Here is a soup that I found useful to use up some of the left over vegetables, cooked ham and turkey. Feel free to add cooked diced carrots, leftover peas or other leftover diced vegetables to the soup. It is full of flavour and makes eating yet more leftover turkey a joy! Feel free to substitute beans with 1-inch pieces of asparagus spears
Provided by Kim A. Heaphy
Categories Poultry
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Bring broth to a boil. Add uncooked orzo and return to a boil. Simmer, uncovered for 5 minutes. Add beans and simmer for another 3 minutes. Add spinach, tomato, ham and turkey. Heat through and season to taste with salt and pepper.
Nutrition Facts : Calories 133.2, Fat 1.1, SaturatedFat 0.3, Cholesterol 4, Sodium 135.3, Carbohydrate 24.7, Fiber 2.4, Sugar 2, Protein 6.5
TURKEY SPINACH SOUP
I started out with a recipe for making Black Bean & Turkey Chili, but what I ended up with was an Italian style turkey spinach soup. I had a container of spinach that needed to be used (no one here really likes it in salads, except me) and this is what I came up with. Sure tasted good on a cold winter evening. This is also WW friendly at 3 points per serving (1 1/2 cups).
Provided by LARavenscroft
Categories Poultry
Time 35m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Spray a large dutch oven with cooking spray.
- Brown turkey, onions, and garlic over medium heat until no longer pink.
- Add remaining ingredients and stir well.
- Bring to a boil, reduce heat and simmer about 20 minutes.
Nutrition Facts : Calories 133.1, Fat 1, SaturatedFat 0.2, Cholesterol 44, Sodium 476.5, Carbohydrate 11.5, Fiber 3.2, Sugar 6.3, Protein 20.6
TURKEY SOUP WITH ORZO AND WHITE BEANS
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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- Prepare the broth. Click on the link up above for broth recipe. Instead of a chicken carcass use the leftover turkey carcass. This step takes four hours for a good broth flavor.
- Heat the olive oil in a large Dutch oven over medium heat. Add the onion, carrot, and celery; stir often for 2 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the broth and leftover turkey then season with sea salt and freshly cracked pepper, to taste (if needed). Cover with a lid and let the soup simmer for 30-40 minutes, stirring occasionally.
- Add the orzo and simmer for 15 minutes. Add the spinach right before serving. Taste and re-season if needed. Enjoy.
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- Wash spinach (if it doesn't come already washed), peppers and tomatoes. Dice carrots, onion and peppers. (I used carrot sticks for this recipe but you can use whole carrots too).
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