A cozy, nourishing soup that pairs succulent dark meat turkey meatballs with silky orzo pasta and vibrant fresh spinach. This one-pot wonder features a aromatic vegetable base of carrots and celery, simmered in a rich chicken stock for a perfectly balanced meal that is light yet satisfying. Ideal for busy weeknights, this recipe offers comfort and wholesome nutrition in every spoonful.
2 slices white bread or 1 soft dinner roll, torn into pieces
1/4 cup whole or reduced-fat milk
1 large egg
1/4 cup grated Parmesan cheese
1 pound ground turkey (85% lean)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley
4 tablespoons olive oil, divided
2 stalks celery, thinly sliced
3 medium carrots, thinly sliced
8 cups chicken stock
1 cup orzo pasta
4 cups fresh baby spinach
Shred the bread or roll with your fingers into 1/2-inch pieces. In a medium bowl, combine the shredded bread, milk, egg, Parmesan cheese, ground turkey, salt, pepper, and fresh parsley. Use your clean hands to gently work the mixture until it is fully incorporated, being careful not to overwork the meat to keep the meatballs tender.
With damp hands to prevent sticking, shape 2 teaspoons of the turkey mixture into a small, walnut-sized ball, roughly 1 1/2-inches in diameter. Repeat this process until you have 30 to 34 meatballs. Placing them on a parchment-lined tray can help keep them organized.
In a nonstick skillet, heat 1 tablespoon of olive oil over medium heat. Once the oil is shimmering, add half of the meatballs. Cook for 3 minutes, then turn and cook for 2 more minutes until browned on the exterior. Remove them from the pan and repeat the process with the remaining tablespoon of oil and the rest of the meatballs.
In a large soup pot or Dutch oven, heat the remaining oil. Add the sliced celery and carrots, seasoning with salt and pepper. Sauté for about 8 minutes until the vegetables start to soften. Pour in the chicken stock and bring the mixture to a rolling boil.
Gently add the browned meatballs and the orzo pasta to the boiling stock. Bring the mixture back to a boil, then reduce the heat to a simmer. Cover the pot and cook for 15 minutes. Stir occasionally to ensure the orzo does not stick to the bottom, and check the meatballs for doneness by cutting one in half.
Remove the lid and add the baby spinach. Cook for 2 minutes or just until the leaves have wilted into the broth. Taste the soup and adjust the salt and pepper if needed. Ladle into warm bowls and serve with a generous sprinkle of grated Parmesan cheese.
Use dark meat ground turkey for the juiciest meatballs. The soup can be stored in an airtight container for up to 3 days. Orzo will absorb broth over time; add a splash of water when reheating if necessary.