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Turkey meatball stew
ketherian wants to cook this
4
- 1 lb ground all white turkey meat
- ½ cup breadcrumbs
- 1 egg
- 3 handfuls parsley, finely chopped
- 1 onion, finely chopped
- ½ cup parmesan cheese, grated
- ¼ tsp red pepper flakes
- 3 sprigs thyme, picked and chopped
- Salt and pepper
- 2 medium sized carrots, peeled and sliced into ¼ inch thick slices
- 3 ribs celery, with leaves, leaves chopped and ribs sliced similar to size of carrots
- ½ cup orzo
- 1 bay leaf
- 8 cups low sodium chicken stock
Remove meatballs from fridge. Heat a large non-stick sauté pan to high. Spray with non-stick spray, and sear the meatballs quickly on all sides to golden brown. Remove to cookie sheet. Bring the below stock up to a boil.
8 cups low sodium chicken stock
Once stock is boiling, add carrots, celery, thyme, parsley and bay leaf. Add meatballs, and about 1 tsp salt and a few cracks black pepper. Turn down to a simmer. Simmer about 15 minutes. Add orzo, cook for about 10 minutes until al dente. Remove bay leaf, add spinach and simmer until wilted, about 1 minute. Serve with left over ¼ cup parm sprinkled over top.
8 cups low sodium chicken stock
Once stock is boiling, add carrots, celery, thyme, parsley and bay leaf. Add meatballs, and about 1 tsp salt and a few cracks black pepper. Turn down to a simmer. Simmer about 15 minutes. Add orzo, cook for about 10 minutes until al dente. Remove bay leaf, add spinach and simmer until wilted, about 1 minute. Serve with left over ¼ cup parm sprinkled over top.
Turkey
