Rosemary turkey meatball soup
7
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
A hearty soup of onion and celery, with flavoursome meatballs and topped with rocket and Parmesan.
Ingredients
Calorie controlled cooking spray
4 spray(s)
Onion
1 large, finely chopped
Celery, Raw
2 stick(s), finely chopped
Chicken stock cube(s)
3 cube(s), made up with 1.5 litres hot water
Garlic
2 clove(s)
Merchant Gourmet Orzo (Rice-shaped Pasta)
165 g
Turkey breast mince, raw
500 g
Rosemary, Fresh
3 teaspoon(s), finely chopped
Lemon
½ zest(s) of 1
Olive Oil
2 teaspoon(s)
Parmesan Cheese
40 g
Rocket
40 g
Instructions
1
Mist a large saucepan with cooking spray over a medium heat. Add the onion and celery and cook, stirring, for 3-4 minutes or until softened. Add the stock and half the garlic and bring to the boil. Reduce the heat to a simmer and add the orzo. Cook, uncovered, for 10 minutes or until the pasta is tender.
2
Meanwhile, combine the mince, rosemary, lemon zest and remaining garlic in a bowl, then season to taste. Roll tablespoons of the mixture into balls. Heat the olive oil in a large nonstick frying pan over a medium heat. Add the meatballs and cook, turning occasionally, for 5-6 minutes or until browned and cooked through. Add the meatballs to the orzo mixture.
3
Serve the soup topped with the rocket and parmesan.
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