Servings: 6 Prep time: 15 mins. Cooking time: 30 mins.
Ingredients
1 1/4 lb. ground turkey
1 large egg
1/2 c grated parmesan cheese
2 tsp dried parsley
2 tsp dried oregano
1/2 tsp kosher salt, divided
1 tsp black pepper, divided
2 Tbsp olive oil
1 large yellow onion, chopped
4 garlic cloves, minced
3 large carrots, chopped
3 stalks of celery, chopped
1/4 tsp crushed red pepper flakes
8 cups chicken broth, low sodium
1 cup whole wheat orzo, dry
4 cups of baby spinach
Juice of 1 lemon
Directions
Add the turkey, egg, parmesan, parsley, oregano, and 1/4 tsp salt and 1/2 tsp pepper to a large bowl. Stir gently to combine.
Coat your hands with a little olive oil and roll the meat into small, 1-inch size meatballs.
Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook for 5 minutes.
Add the carrots, celery, 1/4 tsp salt, 1/2 tsp pepper, and 1/4 tsp crushed red pepper flakes. Cook another 5 minutes.
Add the broth. Stir in the meatballs. Simmer over medium heat for 15-20 minutes, until the meatballs are cooked through.
Stir in the orzo, spinach, and lemon juice, cooking for another 5 minutes or until the pasta is al dente.
Serve and enjoy.
Notes:
Leftovers: Keep in refrigerator for 3-5 days or in the freezer for up to 3 months.
