1 large pot
1 box of low sodium chicken broth
1 cube of vegetable broth dissolved in 4 cups of boiling water
1 package of baby spinach leaves
½ cup of dried orzo cooked to “el dente” (still a little hard)
½ package of ground turkey meat
3 tbsp of bread crumbs/corn flake crumbs
1 tbsp of minced garlic
½ of a small minced onion
1 tsp of spicy mustard
½ tsp of Worcestershire sauce
Salt and pepper to taste
Hot sauce to flavour (4-6 drops)
Parmesan cheese (block)
How to start…
Place pot on medium heat, mix together chicken broth and vegetable broth, add hot sauce to flavour.
Making the meat balls…
In a small bowl mixing the following ingredients together – ground turkey, bread crumbs/corn flake crumbs, minced garlic, onion, spicy mustard and Worcestershire sauce, then add ¼ tsp of salt to enhance the flavours. Roll into meatballs that are larger than a marble (bite size).
Once broth is boiling, add meatballs and allow to simmer until all meat balls have risen to the top of the pot. Add pepper to taste, spinach leaves and cooked orzo. Stir until spinach has wilted and orzo has warmed. Add ¼ cup of grated parmesan cheese and stir until dissolved.
Serve topped with more grated parmesan cheese.
Serves 6 people.