The original recipe was featured in the April 2012 issue of Bon Appetit. Instead of ground chicken, I used ground turkey and changed some of the seasonings. Here's Lolly's version. I love meatballs, but y'all knew that.
8 oz. ground turkey
3/4 cup Italian breadcrumbs
6 T. finely grated Parmesan, divided, plus more for garnish
4 garlic cloves, 2 minced, 2 thinly sliced
2 T. chopped fresh chives
1 T. chopped oregano
1 T. chopped basil
1 t. dried red pepper flakes
1 large egg, whisked to blend
kosher salt and freshly ground black pepper
2 T. extra-virgin olive oil
1 leek, white and pale green parts only, sliced into 1/4 inch rounds
5 cups low sodium chicken broth
3/4 cup orzo
1 cup 1/2" inch rounds peeled carrots
1 cup (packed) baby spinach
Thinly sliced fresh basil
Let's make our meatballs!
Mix turkey, breadcrumbs, 3 T of the Parmesan, 2 minced garlic cloves, chives, oregano, basil, pepper flakes, egg, 3/4 t. salt and 1/4 t. pepper in a medium bowl. I usually used a fork to very lightly mix the ingredients together. Form the meatballs into 1/2 inch diameter meatballs.
Heat oil in a small pot over medium heat. Cook meatballs in batches until medium golden brown about 3 minutes or so. They'll finish cooking in the soup. Transfer the batches to a plate and set aside.
Add leek to the pot and cook, stirring often until beginning to soften, about 3 minutes. Add the two thinly sliced garlic cloves; cook for 1 minute. Add broth and 2 cups of water, bring to a boil. Stir in pasta and cook until it is almost al dente, about 8 minutes. Add meatballs, simmer until pasta is al dente, carrots are tender, and meatballs are cooked through.
Add spinach and remaining Parmesan. Stir until spinach is wilted and Parmesan is melted. Season with the salt and pepper.
Ladle soup into bowls. Garnish with basil and Parmesan. Serve with crusty bread.
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