Turkey Orzo Soup Food

TURKEY SOUP WITH ORZO AND WHITE BEANS

Turkey Soup with Orzo and White Beans image

Provided by Kimberly Diamondidis

Categories Soup/Stew Bean Onion Pasta Tomato turkey Basil Celery Carrot Winter Bon Appétit Maryland

Yield Makes 8 to 10 (first-course) servings

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
2 medium onions
6 garlic cloves, minced
3 pounds turkey wings, cut at joints
9 cups canned low-salt chicken broth
2 teaspoons dried oregano
1 28-ounce can diced tomatoes in juice
3 carrots, peeled, chopped
1 cup chopped celery
1 cup orzo (rice-shaped pasta)
2 15-ounce cans cannellini (white kidney beans), drained, rinsed
1/2 cup thinly sliced fresh basil

Steps:

Heat oil in heavy large pot over medium heat. Add onions and garlic; sauté until translucent. Add turkey wings, chicken broth and oregano. Cover; simmer over medium-low heat 1 hour.
Using tongs, transfer wings to work surface; cool. Remove meat from bones; discard skin and bones. Mix meat into soup. Bring to simmer. Add tomatoes with juices, carrots and celery. Cover; simmer until vegetables are crisp-tender, about 6 minutes. (Can be made 1 day ahead. Cool soup slightly. Chill uncovered until cold, then cover. Keep chilled. Bring to simmer before continuing.) Add orzo; simmer, covered, until pasta is tender, stirring often, about 10 minutes. Mix in cannellini and basil; cook until heated, about 5 minutes. Season with salt and pepper.

TURKEY SOUP WITH ORZO AND SPINACH

Turkey Soup With Orzo and Spinach image

Every year I look for new recipes to use up leftover turkey and I like to keep it diverse enough so that I don't get bored with eating turkey so much. Here is a soup that I found useful to use up some of the left over vegetables, cooked ham and turkey. Feel free to add cooked diced carrots, leftover peas or other leftover diced vegetables to the soup. It is full of flavour and makes eating yet more leftover turkey a joy! Feel free to substitute beans with 1-inch pieces of asparagus spears

Provided by Kim A. Heaphy

Categories Poultry

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 (28 ounce) boxes vegetable broth
1 cup orzo pasta, dry
1 cup frozen green beans, chopped
1 cup frozen yellow beans, chopped
3 cups fresh spinach, chopped
1 1/2 cups tomatoes, chopped
1 1/2 cups turkey, cooked and diced
1/3 cup ham, cooked and cubed
salt
ground pepper

Steps:

Bring broth to a boil. Add uncooked orzo and return to a boil. Simmer, uncovered for 5 minutes. Add beans and simmer for another 3 minutes. Add spinach, tomato, ham and turkey. Heat through and season to taste with salt and pepper.

Nutrition Facts : Calories 133.2, Fat 1.1, SaturatedFat 0.3, Cholesterol 4, Sodium 135.3, Carbohydrate 24.7, Fiber 2.4, Sugar 2, Protein 6.5

ESCAROLE AND ORZO SOUP WITH TURKEY PARMESAN MEATBALLS

Escarole and Orzo Soup with Turkey Parmesan Meatballs image

Categories Soup/Stew Leafy Green Pasta Poultry turkey Sauté Low Fat Parmesan Winter Healthy Simmer Bon Appétit

Yield Makes 4 main-course servings

Number Of Ingredients 13

Ingredients

1 large egg
2 tablespoons water
1/4 cup plain dried breadcrumbs
12 ounces lean ground turkey
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh Italian parsley
2 garlic cloves, minced
3/4 teaspoon salt
1/4 teaspoon ground black pepper
8 cups (or more) low-salt chicken broth
1 cup chopped peeled carrots
3/4 cup orzo (rice-shaped pasta)
4 cups coarsely chopped escarole (about 1/2 medium head)

Steps:

Whisk egg and 2 tablespoons water in medium bowl to blend. Mix in breadcrumbs; let stand 5 minutes. Add turkey, Parmesan cheese, parsley, garlic, salt, and pepper; gently stir to blend. Using wet hands, shape turkey mixture into 1 1/4-inch-diameter meatballs. Place on baking sheet; cover and chill 30 minutes.
Bring 8 cups chicken broth to boil in large pot. Add carrots and orzo; reduce heat to medium and simmer uncovered 8 minutes. Add turkey meatballs and simmer 10 minutes. Stir in chopped escarole and simmer until turkey meatballs, orzo, and escarole are tender, about 5 minutes longer. Season soup to taste with salt and pepper. (Can be made 2 hours ahead. Rewarm over medium heat, thinning with more broth if desired.)
Ladle soup into bowls and serve.

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