This is probably the best healthy low fat soup I have ever tasted. I made a few changes (well of course I did) to the recipe that I found in Bon Appétit magazine about 10 years ago, and we have been enjoying this delicious soup ever since. It is comfort food, without the guilt. Is there really anything better than that?

  • ¼ c. dried breadcrumbs (either plain or Italian)
  • ¼ c. finely grated Parmesan cheese
  • 2 T. chopped fresh parsley
  • 2 garlic cloves, minced
  • ¾ tsp. kosher salt
  • freshly ground black pepper ( a few grinds))
  • 1 egg
  • 2 T. milk
  • 16 to 20 oz. ground turkey (or chicken) meat
  • 8 c. chicken broth or stock
  • 1 large carrot, finely chopped
  • ¾ c. orzo (rice shaped pasta)
  • 4 c. coarsely chopped kale
  • grated Parmesan for garnish, opt.

Combine breadcrumbs, ¼ cup Parmesan, parsley, garlic, salt, pepper, egg, and milk in a medium large mixing bowl. Gently stir in ground turkey. (Mix only until combined. Do not over mix.) Form into 1 inch meatballs (I use a small ice cream scoop) and place on a lightly greased rimmed baking sheet. Bake meatballs in a pre-heated 350 degree oven for approximately 30 minutes or until meat is no longer pink. Meanwhile, combine chicken broth, carrot, and a few more grinds of black pepper in a large, heavy pot. Cook until carrot pieces are fork tender. Add orzo and kale and continue cooking for 10 minutes or until the orzo is tender. If meatballs are not done at this point, just put a cover on the pot and turn off heat. When meatballs are done, remove from oven and add to stock. Pour a couple of tablespoons of water into pan. Carefully scrape up any crusty bits that might have formed while the meatballs were baking. Carefully pour meatballs and water loosened bits into the broth. Adjust seasoning and cook 5 more minutes, just long enough to blend flavors. Serve with grated Parmesan.

Note: This is a very healthy and delicious way to get veggies into your diet (and your children’s diet). Kale is very high in beta carotene, vitamin K, vitamin C, and reasonably rich in calcium. Parsley is an excellent source of vitamin A, several B vitamins, vitamin K, and contains more vitamin C than most citrus fruits.