This is one of those complete comfort foods that have been a staple in my house since my son was young. Bonus: it’s an amazing way to sneak a couple veggies into the dish with minimal protest. My meatballs are always too big, but I tell my family it gives it a rustic look. Plus the meatballs are ground chicken (or turkey) so it’s nice and lean.

1 pound ground turkey or chicken
2 eggs
1/3 cup minced onion
1/2 cup Panko breadcrumbs*
1/2 cup grated parmesan
2 tsp parsley
Salt & Pepper to taste
8 cups low-sodium chicken broth
2 large carrots, chopped
1 cup orzo
10 ounces of chopped spinach or kale

In a large bowl, mix the ground turkey or chicken, egg, onion, bread crumbs, cheese and salt & pepper. (*if the mixture is too loose, add a bit more breadcrumbs). Shape into one inch balls and set aside on a cookie sheet.

In a large pot, combine the broth and the carrots and bring them to a simmer. Simmer until the carrots are tender. If you like a thicker soup (which you can see this is), add the orzo and let it cook for about 5 minutes until the orzo is tender. Stir the pot frequently. The orzo is going to keep absorbing the broth as it cooks. If you want it like a more traditional soup, cook the orzo on the side and add it in at the end.

Add the meatballs and simmer them in the broth for about 10 minutes until cooked through. Last but not least add the spinach or kale and cook until wilted.

What’s your favorite soup? And more importantly, do you like it thicker like a stew? No matter what, I hope you enjoy it in good health and surrounded by those you love.

Eat well friends!