I love December, not only because of Christmas, but also because of all the confectionery. I feel as if I am in “Willy Wonka & the Chocolate Factory” whenever December come around. I think I have eaten decadent dessert this month more than I ever ate for the past 11 months. Having said that, I do need to take a break from my main course (dessert) to eat something solid now and then; this soup is my go to savory dish.
I usually double the recipe for the meatball because you can have it for many different dishes other than this soup. And for some of you who live in the U.S., you can substitute herbs de provence with “21 seasoning salute” from Trader Joe’s.
Lemon turkey meatballs soup with orzo (serve 4)
To make the meatballs:
- 400g. chicken sausage
- 450g. ground turkey
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 1 tablespoon fresh lemon juice
- 1 tablespoon herbs de provence
- 1/2 cup fresh micro green
- 1 cup panko breadcrumbs
- 1 egg, beaten
- 1 tablespoon grated lemon rind
- sea salt & black pepper to taste
Preheat the oven to 350 ํF. Line a sheet pan with wax paper. Combine everything in the bowl and mix lightly until combined. Do NOT overwork or the mixture will be tough. Roll the mixture into 1-inch balls, and place the meatballs on the prepared sheet pan. Bake the meatball for 15 minutes or until cooked through.
To make the soup:
- 2 tablespoon olive oil
- 1 medium onion, diced (about 1+1/2 cup)
- 2 stalks celery, diced (about 1/2 cup)
- 1 medium carrot, diced (about 1/2 cup)
- 1 medium parsnip, diced (about 1/2 cup)
- 9 cups low-sodium chicken broth
- 2 teaspoons chopped fresh thyme or 1/2 teaspoon dried
- 1 cup orzo
- 4-5 tablespoons fresh lemon juice (more if needed)
- salt & pepper to taste
- 2 large eggs
Heat 2 tablespoons of the oil in a soup pot over medium-high heat. Add the onion, celery, carrot, parsnip, thyme and cook, stirring over medium-high heat until the vegetables are tender, about 5 minutes. Add 7 cups of the broth and bring to boil. Add the orzo and let simmer until tender, about 8 minutes. Turn the heat down to low to keep warm.
Warm the remaining 2 cups broth in a small saucepan until it’s hot but not boiling. In a separate bowl, beat the eggs. Gradually whisk the lemon juice into the eggs. Then gradually add the hot broth in the egg-lemon mixture, continue whisking. Add this mixture to the soup pot, stirring well until the soup is thickened. Do not let the soup come to a boil. Add the meatballs to the soup; season with salt & pepper if needed. Serve immediately.
Reference: This recipe is adapted from 2 recipes from the following books.