Anything soup based can definitely be filed in the “My fave foods” box and the best thing about winter is I can eat them all day, every day.  Soups can be really inspiring dishes because you can pretty much add in whatever you want, whatever needs used and tweak them to suit your fancy on the day.

Lots of pals and instapals asked me for the recipe when I posted a pic (yes, I do post food pics, I can’t help myself!): so here goes!

Ingredients

  • 1 large egg (optional – I don’t always use an egg for binding, sometimes I can’t be bothered getting my hands all eggy)
  • 2/3 tablespoons of breadcrumbs – I usually crumble my own but also have a tub in the cupboard as well
  • 500grams of turkey mince
  • Finely chopped carrot (1 or 2)
  • Finely chopped celery (1 or 2 stalks)
  • Handful of roughly chopped cavolo nero or spinach depending how chunky/thick you like it
  • Loads of parmesan cheese – this is a preference thing
  • Big handful chopped flat leaf parsley
  • Finely chopped clove of garlic…or 2!
  • Pinch of salt and pepper
  • Around 800ml to 1ltr of chicken stock ( I use 2 cubes)
  • Orzo pasta – I use about 1/4 to 1/2 a packet

Method

As always with me, it’s a little haphazard and that goes for my ingredient measurements to my method.

Put the stock, a little bit of the parsley, carrot and celery in the pot and start to simmer while you mix the mince, parmesan, parsley, garlic, breadcrumbs, egg and seasoning in a bowl then shape into meatballs – we do little ones so my 3 year old can pick them up and pretend to eat them before firing them across the room – so sweet!  Once shaped the place them in the stock and let them simmer for a wee half hour on low.  I boil my orzo separately so I can add as needed and it doesn’t get overcooked.

Once everything is ready just serve in a big bowl with a squeeze of lemon, sprinkle with parmesan and add some fresh parsley on top if it takes your fancy.

 

Healthy, nutritious and really tasty.  Enjoy!

Screenshot 2017-12-13 11.05.46

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