Turkey and Lemon Polpettine

 

A warming soup with little turkey meatballs and a hint of lemon. Perfect for a weekend lunch when the weather isn’t feeling like Spring just yet.

 

You will need:

 

  • 1 leek- sliced thin
  • 1 stalk celery – sliced thin
  • 1/2 onion – sliced thin
  • 1 clove garlic – chopped fine
  • 1 tbsp fresh flat parsley – chopped fine
  • 1 tbsp fresh basil – chopped fine
  • 2 litres chicken broth
  • 1/2 lemon juice plus 1 tsp lemon zest
  • 4 tbsp olive oil
  • salt/pepper
  • 1/2 cup orzo pasta – or other small pasta

Polpettine – tiny meatballs

  • 1/2 lb ground turkey – mine was breast so I needed the extra olive oil to help keep it moist
  • 1 clove garlic – chopped fine
  • 1 spring onion – chopped fine
  • 1 tbsp parsley – chopped fine
  • 1 tbsp fresh basil – chopped fine
  • 1 squeeze lemon juice
  • 1 tsp lemon zest
  • salt/pepper
  • 3 tbsp olive oil

 

 

Step 1: chop the herbs, spring onion and garlic, then add all other polpettine ingredients to the ground turkey. I just mixed it all in the container (1 less thing to wash!)

Form tiny meatballs. Mine were half a teaspoon.

 

 

Step 2: chop all your herbs and vegetables for the soup. I like to chop everything and have it ready to go before starting.

 

 

Step 3: in a saute pan with some olive oil partially cook your little meatballs. I like them to have a little colour on them. They don’t need to be cooked all the way through since they will simmer in the broth to finish cooking. Set aside.

 

 

Step 4: In a large pot (since you will be adding 2 litres of broth) add olive oil, leeks, celery and onion. Saute for 5 minutes to add some flavour to the veggies and to just start to brown.

 

 

 

Step 5: add garlic, parsley and basil and cook 1 minute. Add broth, lemon zest, lemon juice salt, pepper and meatballs. Let simmer for 10 minutes. Taste it and adjust salt and pepper if necessary. Add orzo and cook another 5-10 minutes.

 

 

 

Serve in big bowls with extra lemon and olive oil.

 

 

 

 

 

 

 

 

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