A soup inspired by “Italian wedding soup” but with the addition of tomatoes in the broth. Feel free to swap out turkey for chicken mince here. The meatballs are cooked beforehand in the oven and added to the soup minutes before serving. I personally love orzo for it’s small size and ability to be slurped down the throat without being chewed as you do chunkier pasta. You might consider dittalini or other small pastas here. Great for cold days or for warmer weather when your immune system is low. Be sure to use the best quality chicken stock you can muster – I find chicken necks at the grocer and give them an hour in a stock pot with some carrots and celery.

Serves 4

Ingredients:

For the Meatballs:

500g turkey or chicken mince

1 egg

1/4 cup panko breadcrumbs

2 tablespoons Parmesan

3/4 teaspoon salt

1 tablespoon minced parsley

1/2 teaspoon dried garlic

For the soup:

1 can crushed tomatoes

2 tablespoons olive oil

5 cups chicken broth

1 cup chopped green beans

1 large carrot chopped (about 1 cup)

1/2 onion minced

2 celery ribs minced (about 1/2 cup)

1 tablespoon parsley minced

1 teaspoon salt

1/2 cup orzo

2 garlic cloves minced

Directions:

Preheat oven to 350. Make the meatballs by incorporating all ingredients and mixing either in a food processor or by hand. Form small round balls and place on a baking tray and bake for 25 minutes. After 25 minutes rotate meatballs and allow to brown on the other side (another 10 minutes). Allow to cool and set aside while making soup.

Combine onion, celery and carrot in the pan with olive oil. Cook for 5 minutes then add parsley, garlic and salt. Next add tomatoes and stock and bring to the boil. Add green beans then allow to simmer for 15 minutes. Next add orzo and cook until orzo is tender (about 10 mins). Taste soup and adjust seasoning.

Ladle soup into bowls and place 4 or 5 meatballs into the soup. Enjoy with garlic bread or a green salad.