BAKED TURKEY AND SPINACH MEATBALLS WITH ORZO
Since ground turkey can be dry, we used a flavorful spinach and garlic paste here to help keep it moist. The paste does double duty and helps cut prep time, since it's also used as the flavoring base for the orzo.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Position a rack in the upper third of the oven; preheat to 425˚ F. Line a rimmed baking sheet with parchment paper. Combine half of the spinach, the onion and garlic in a food processor; pulse to make a coarse paste. Transfer all but 1/4 cup of the paste to a large bowl.
- Add the turkey, panko, egg and 1/4 cup Parmesan to the bowl. Season with 1/2 teaspoon salt and a few grinds of pepper and mix to combine. Form into 12 meatballs and place on the baking sheet.
- Bake the meatballs until golden and cooked through, about 15 minutes. Switch the oven to broil and broil the meatballs until browned on top, 1 to 2 minutes.
- Meanwhile, melt the butter in a large skillet over medium heat. Add the orzo and artichokes and cook, stirring, until lightly toasted, 1 to 2 minutes. Add the reserved 1/4 cup spinach paste, 1/2 teaspoon salt and a few grinds of pepper; stir to coat the orzo. Pour in the chicken broth, bring to a simmer, cover and cook, stirring occasionally, until most of the broth is absorbed and the orzo is saucy but still al dente, about 10 minutes. Add 1/2 cup water and the remaining spinach; bring to a simmer, uncovered. Cook, stirring occasionally, until the spinach wilts but is still bright green, 1 to 2 minutes. Stir in the remaining 1/4 cup Parmesan.
- Divide the orzo among shallow bowls. Top with the meatballs.
Nutrition Facts : Calories 542, Fat 20 grams, SaturatedFat 8 grams, Cholesterol 146 milligrams, Sodium 890 milligrams, Carbohydrate 53 grams, Fiber 7 grams, Sugar 3 grams, Protein 39 grams
LEMON TURKEY SOUP WITH FRESH SPINACH AND FARFALLE
Categories Soup/Stew Pasta turkey Quick & Easy Lunch Lemon Spinach Healthy Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4-6 servings
Number Of Ingredients 13
Steps:
- Heat oil in heavy large pot over medium heat. Add onion and garlic and stir 1 minute. Add celery, carrots and red bell pepper and sauté until vegetables are tender, about 8 minutes. Add 8 cups broth and bring soup to a boil. Reduce heat to medium-low; simmer to blend flavors, about 20 minutes. Add pasta and simmer until pasta is tender, stirring occasionally, about 10 minutes.
- Mix turkey, lemon juice and lemon peel into soup. Add spinach. Simmer until spinach wilts but is still bright green, stirring occasionally, about 3 minutes. Thin soup with additional chicken broth, if desired. Season soup to taste with salt and pepper.
- Ladle soup into bowls. Serve, passing cheese spearately.
TURKEY SPINACH SOUP
I started out with a recipe for making Black Bean & Turkey Chili, but what I ended up with was an Italian style turkey spinach soup. I had a container of spinach that needed to be used (no one here really likes it in salads, except me) and this is what I came up with. Sure tasted good on a cold winter evening. This is also WW friendly at 3 points per serving (1 1/2 cups).
Provided by LARavenscroft
Categories Poultry
Time 35m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Spray a large dutch oven with cooking spray.
- Brown turkey, onions, and garlic over medium heat until no longer pink.
- Add remaining ingredients and stir well.
- Bring to a boil, reduce heat and simmer about 20 minutes.
Nutrition Facts : Calories 133.1, Fat 1, SaturatedFat 0.2, Cholesterol 44, Sodium 476.5, Carbohydrate 11.5, Fiber 3.2, Sugar 6.3, Protein 20.6
TURKEY SOUP WITH ORZO AND WHITE BEANS
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.
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- Prepare the broth. Click on the link up above for broth recipe. Instead of a chicken carcass use the leftover turkey carcass. This step takes four hours for a good broth flavor.
- Heat the olive oil in a large Dutch oven over medium heat. Add the onion, carrot, and celery; stir often for 2 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the broth and leftover turkey then season with sea salt and freshly cracked pepper, to taste (if needed). Cover with a lid and let the soup simmer for 30-40 minutes, stirring occasionally.
- Add the orzo and simmer for 15 minutes. Add the spinach right before serving. Taste and re-season if needed. Enjoy.
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- Heat about 2-3 tablespoons of olive oil in a large Dutch oven or pot over medium heat. Sauté garlic, onion, carrots and celery until softened, about 6-8 minutes. Add thyme and dried oregano. Cook for another minute until fragrant, stirring.
- Add the chicken broth and bring to a boil. Then, add shredded turkey and the uncooked orzo. Season with salt and pepper to taste if needed. Bring to a boil and lower heat to simmer for about 15 minutes, half-covered or uncovered, until orzo is tender or cooked to taste. Optional: add some water and simmer if you think the broth is too strong (it depends on which brand of broth you use).
- Remove from heat. Add freshly chopped Italian parsley. If desired, serve with a lemon wedge on the side, it adds brightness to the soup. Enjoy!
ORZO SOUP WITH TURKEY AND SPINACH - MEDITERRANEAN …
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- Wash spinach (if it doesn't come already washed), peppers and tomatoes. Dice carrots, onion and peppers. (I used carrot sticks for this recipe but you can use whole carrots too).
- Heat a large pot with olive oil. Add onions and peppers and sautee until onion becomes transluscent.
- Add orzo to the pot, stir everything well so veggies don't stick to the bottom of the pot. Also, you want all the orzos to get coated and become kind of shiny.
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